Posted by Hillibee
Serves 4
5 ProPoints per serving (add extra for rice and / or naan)
2 onions, sliced
2 garlic cloves, chopped
1 x 300g quorn pieces
1 - 2 teasp stock powder (I use Marigold Bouillon)
600ml vegetable stock (I use the Knorr gel pot)
2 teasp ground coriander
1 teasp fennel seed
1 small fresh red chilli, chopped
4 cardamom pods (seeds only)
100g red lentils
2 tablesp tomato puree
salt and pepper
Heat a non-stick wok or pan (you can add some spray oil if you prefer) and fry the onions and garlic gently until softened and lightly coloured. Add the spices and continue to cook for a further 2 minutes - stir to ensure they don't burn.
Add the quorn pieces and season before adding the remaining ingredients.
Lower the heat and simmer gently for around 20 mins until the lentils have softened and the sauce has thickened.
If you want to add vegetables to the curry, add them at the same time as the quorn and remember to add any points. You may need to add some more water to help them cook.
