Quorn and Almond Curry

V | DF

A simple but delicious vegetarian Quorn curry with spinach and almonds. This recipe is quick and easy enough for a midweek dinner.

by Rebecca Smith

Ingredients

Heat the oil in a saucepan and fry the onion and garlic for 5 minutes. Add the Quorn and cumin, and cook for a few minutes.

Add the tomatoes, chickpeas, ground almonds and 100ml (4fl oz) water. Season with salt and pepper, and cook for 10 to 15 minutes.

Add the spinach and lemon juice. Cook for 2 minutes, until the spinach wilts, then sprinkle the toasted almonds and mint on top.

Serve with brown rice.