Curried Quorn Stew

Spice up dinner with this Indian-inspired dish

Let's Cook!

1. Heat oil in medium saucepan over MED.-HIGH heat. Add onion and Quorn; cook, while stirring 3-5 minutes or until onion is softened.
2. Add mushrooms. Cook and stir 3 minutes longer or until mushrooms are just cooked through and most of the liquid has evaporated. 
3. Add chick peas, 1½ cups of the vegetable broth, mustard and curry powder. Bring to boil, stirring constantly. Reduce heat, cover, simmer for 20-25 minutes. 
4. Dissolve cornstarch in remaining vegetable broth. Stir into Quorn mixture. Continue cooking, while stirring, until sauce thickens. Season with salt & pepper. 
5. Remove from the heat. Stir in yogurt. Serve over rice or boiled potatoes, if desired.