Top Tips:
To increase the nutrient value add 200g grated raw carrot along with the sweet potato.
This can also be made with butternut squash, but par boil it first for 15 minutes, as it takes longer to cook than sweet potato.
101
101
Serves:
1
onion(s) (chopped)
1
tbsp
cumin seeds
2
garlic cloves (finely chopped)
300
g
Quorn pieces
2
tsp
ground ginger
2
tbsp
medium curry powder
500
ml
hot vegetable stock
350
g
sweet potato (diced into 1cm cubes)
300
g
cooked lentils
Recipe submitted by: Quorn
Equipment needed: Hob and saucepan.
Heat the oil in a large saucepan and fry the onions for about 4 minutes until soft and beginning to go a golden brown colour. Add the cumin seeds and garlic and stir fry for 30 seconds before adding the Quorn Pieces.
Stir in the ginger and curry powder. Cook for a further 1 minute.
Add the vegetable stock and sweet potato. Simmer for about 15 minutes until the sweet potatoes are cooked through (firm but not too soft). About halfway through cooking add the cooked lentils and stir through the curry.
Serve with rice and naan bread.
To increase the nutrient value add 200g grated raw carrot along with the sweet potato.
This can also be made with butternut squash, but par boil it first for 15 minutes, as it takes longer to cook than sweet potato.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook