Vegetarian Curry Hot Pot with Quorn Mince

Meal prep your lunch or dinner this week cooking an exotic Vegetarian Curry Hot Pot with Quorn Mince. Prepare 4 - 6 containers with wholegrain rice and a refreshing mint & cucumber salad in only 30 minutes.

Serves 4

30 mins

Easy

726 kJ
(Per serving)

10g of fat
(Per serving)

24 g fibre
(Per serving)

22.5 g protein
(Per serving)

Ingredients

For the curry

  • 200g Quorn Mince
  • 3 medium sweet potatoes
  • 1 chopped onion
  • 400g chickpeas
  • 400g adzuki beans (or another type of tinned beans)
  • 400g chopped tomatoes
  • 2 handfuls of washed spinach
  • 1 tbsp garam masala
  • 1 tbsp turmeric
  • 1 tbsp mustard powder
  • 1 tbsp chilli powder
  • Low cal cooking spray
  • 150g wholegrain rice
  • Fresh mint yoghurt (or make it yourself with chopped fresh mint and plain yoghurt)
  • Slice of lemon for each container

For the salad

  • 1 cucumber
  • 1/2 red onion
  • Splash olive oil
  • Pinch of salt
  • 1/2 lime - squeezed
  • Handful of mint leaves

Method

For the curry

  1. Spray cooking spray into a pan (alternatively heat oil or butter over medium-heat) & add 1 chopped onion.
  2. After 2 minutes, add 1 tbsp. of cumin, mustard powder, turmeric, garam masala and 1 tsp of chilli powder.
  3. Cook for an additional 2 minutes and stir to release the aroma from the spices.
  4. Add 1 tin of chopped tomatoes and a tin of chickpeas with their water.
  5. On the side, peel and chop 3 sweet potatoes into chunks.
  6. Add the potatoes to the pan with 1 cup of washed spinach.
  7. Mix and stir occasionally for 5 minutes.
  8. Add a cup of Quorn Mince and allow the pan to slowly simmer for 15 minutes.
  9. When the sweet potatoes are softened, add a tin of Adzuki beans (in their water) and another cup of washed spinach.
  10. Leave to simmer for 5 minutes.
  11. Serve with wholegrain rice, fresh mint yoghurt and slice a of lemon.

For the salad

  1. Cut 1 cucumber and half a red onion in thin slices and add them to a bowl.
  2. Add a drizzle of olive oil and a pinch of salt to the bowl.
  3. Squeeze half a lime and add in fresh mint leaves.
  4. Mix well together.