Quorn and chickpea curry

Sarah_speaking_to_Radio4_inthekitchenRecipes by Sarah Beeson MBE author, baby expert, health visitor and family cook.

I served up this dish for my son-in-law’s family on Easter Monday; everyone came back for seconds even Sharmini and Hannah from BBC Radio 4 who spent the day with us. We then had an unexpected visitor on Wednesday night and I made it again but I didn’t have any chickpeas so I used mushrooms instead and made some dhal and rice – always a family favourite.


A pack of chicken style diced quorn pieces

1 tin of chickpeas (or a small punet of mushrooms if you prefer)

1 large onion

6 teaspoons of medium curry powder mixed into a paste with 3oz of water

2 gloves of garlic

1 small chilli

1 chopped tomato

A thumb-sized piece of ginger

3 tablespoons of sunflower or vegetable oil

2 desert spoons of creme fraiche


  • Start by heating the oil in a large saucepan and cook finely diced onion on a medium heat for about five minutes
  • Add the crushed garlic and ginger to the pan and cook down for a few minutes
  • Add finely chopped chilli and curry paste, stirring to prevent burning for 2-3 minutes until the curry spices have been cooked out
  • Add quorn pieces, coating them well with the curry mixture. If it looks a little dry add a touch of water
  • Cover with lid and simmer for ten minutes
  • Stir in chopped tomato
  • Drain chickpeas of liquid and add to the curry replace lid and cook for about 5 more minutes
  • Season to taste
  • Stir in the creme fraiche

Served with basmati rice or chapatis or roasted potatoes. A nice salad, raita, dhal and mango chutney are lovely fresh accompaniments to this dish. 

 I hope you enjoy this dish, as soon as I get a photo of it, I will get Amy to add it to the page. If you make it do let us know Tweet @NewArrivalBook or Facebook us.

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