SUPER SIMPLE
Serves 4
V
Ready in about 1 hour
Syns per serving: FREE

Ingredients

2 tbsp korma curry powder

½ tsp dried turmeric

1 tbsp ground cumin

350g pack chilled Quorn Pieces

Low-calorie cooking spray

2 onions, finely chopped

1 red and 1 yellow pepper, deseeded and chopped

100g carrots, chopped

400ml hot vegetable stock

100g green beans, trimmed and chopped

100g courgette, chopped

100g fat-free natural yogurt, whisked until smooth

Cooked dried basmati rice, to serve

2 tbsp chopped fresh coriander leaves

Lime wedges, to serve

Method

1 Put the curry powder, turmeric and cumin into a large bowl and mix well. Add the Quorn Pieces and stir to coat. Leave to stand for 10 minutes.

2 Meanwhile, spray a large, non-stick saucepan with low-calorie cooking spray and place over a medium heat. Stir-fry the onions for 6-8 minutes until softened. Add the peppers and carrots, and stir-fry for 2-3 minutes.

3 Add the Quorn Pieces to the pan and stir-fry for 5 minutes. Gradually stir in the stock and bring to the boil. Reduce the heat and simmer for 25-30 minutes, adding the beans and courgettes for the final 10 minutes. Remove from the heat, then season to taste and stir in the yogurt. Divide the curry and rice between 4 bowls. Scatter over the coriander and serve with the lime wedges.

 

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