- 12oz Quorn Meatless Grounds
- 1 tbs. vegetable oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 peeled garlic cloves, minced
- 2 tbs. korma curry powder
- 1 tbs. tomato paste
- 2 cups vegetable broth
- 1/4 cup peas
- 1 tbs. fresh cilantro leaves, chopped
- salt and pepper to taste
- Heat the oil in large skillet and sautee the onion for 4-5 minutes then add the bell pepper and cook until soft. Add the garlic and curry powder and cook for a further 2 minutes.
- Stir in the Meatless Grounds, tomato paste and vegetable broth and bring to the boil then simmer for a further 4-5 minutes until the peas are cooked.
Enjoy with basmati rice or naan bread
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