Zero Waste Quorn and Veg Jalfrezi in 30 minutes

Veg jalfrezi in a speckled bowl with two more bowls in the background, spoons in the foreground and cherry tomatoes to the top left

Zero Waste Quorn and Veg Jalfrezi in 30 minutes

Quorn and Veg Jalfrezi is a delicious dish, made in two parts to keep the peppers and onions nice and crunchy. Remember to remove the seeds from the chillies if you don't like it too spicy!

Course Dinner

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 329kcal

Author Jess & Dan

Ingredients

1 onion - chopped into large chunks
3 cloves garlic – crushed
1 yellow pepper - chopped into chunks
175 g cherry tomatoes - halved
350 g potatoes - chopped into small chunks, skin on
125 g baby spinach
6 finger green chillies - 2 chopped in half and the rest diced
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon cumin powder
10 dried curry leaves
1 teaspoon mustard seeds
500 g passata
200 ml water
2 tablespoon coconut yoghurt
2 tablespoon oil
1 pack of Quorn Vegan Pieces

Metric - US Customary

Instructions

Put the potatoes into a large frying or sauté pan with one tablespoon of oil and cook for 5-6 mins. Then add the mustard seeds and curry leaves and cook for another couple of minutes.
350 g potatoes, 10 dried curry leaves, 1 teaspoon mustard seeds, 2 tablespoon oil
Pop the onions, peppers and cherry tomatoes in and cook for another 2 minutes. The onions and peppers should have a good crunch and the potatoes should be cooked (as they're chopped small). Set aside.
1 onion, 175 g cherry tomatoes, 1 yellow pepper
In a clean large saucepan (or wok), pour the remaining oil, then add crushed garlic, cumin, garam masala, turmeric and fresh chillies. Sauté for 2 minutes over a medium heat.
3 cloves garlic, 1 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 6 finger green chillies
Pour in the passata and water, stir well, bring up to the boil, then reduce to a simmer.
500 g passata, 200 ml water
Add in the Quorn Vegan Pieces and simmer for 8-10 minutes. The sauce will thicken and reduce down a little, and the Quorn will heat through. Stir in the spinach and allow to wilt, which should take a couple of minutes.
1 pack of Quorn Vegan Pieces, 125 g baby spinach
Remove from the heat, then spoon in the coconut yoghurt. Add in the potatoes, peppers, onions and cherry tomatoes from earlier, then heat through back on the hob for one minute. Serve and enjoy with coconut yoghurt, naan, pilau rice, fresh coriander and your favourite chutney.
2 tablespoon coconut yoghurt

Notes

Remove the seeds from the chillies so it's not as spicy.
Use fewer chillies if you don't want it to be as spicy.
Vegetables can be substituted for what you have in the fridge! Courgettes, mushrooms, asparagus and sprouts would all go well!

Nutrition