Quorn Vegetarian Chicken Pieces Curry

1. In a large frying pan heat the oil on medium for 1 minute
2. Add onions and cinnamon and saute for another 4 minutes minutes.  Add garlic, ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala, and cayenne
3. Cook this masala for at least 5 minutes or until the oil separates from the masala. A nice long slow cook brings out the flavours
4. Add the Quorn Pieces and water and slowly stir in the sour cream. Reduce the heat and cook for 15 minutes, stiring every few minutes
5. Stir in the cilantro and let the curry sit for at least 15 minutes after before serving on rice or with naan (I use both!)

We had this curry on a Sunday night after a busy weekend filled with hiking, running and open water swimming.  With naan and rice it hit the spot without being too heavy, and I’m sure our recovering bodies appreciated the extra protein in the Quorn

Laura Stewart – lifelauralondon.com

Did you know? This recipe contains chopped tomatoes and when tomatoes are heated through, this increases the bioavailability of an antioxidant called lycopene. Lycopene is what gives tomatoes their red colour and helps protect the body from damage caused by compounds called free radicals.