Iranian Style Quorn 'Chicken' Stew with Aubergines and Courgettes
A Seasonal Veg Table
A Seasonal Veg Table
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Ingredients

  • Iranian Style Quorn 'Fillets' Stew with Aubergines and Courgettes
  • Serves 6
  • Ingredients 2 aubergines, sliced thickly
  • 2 courgettes, slices thickly into coins
  • Olive oil for cooling
  • 2 onions, finely sliced
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 ground cinnamon
  • freshly ground black pepper to taste
  • Salt to taste
  • 1 x 400g tinned tomatoes, chopped
  • 1 packet Quorn 'chicken' fillets, defrosted and scored* (genrally 6 pieces)
  • Optional: 100ml water or vegetable stock
  • Method
  • Generously coat the aubergines and courgettes with oil, and then roast in preheated oven for 10 minutes, then flip over and roast on other side until tender.
  • Remove from the oven and allow to cool.

Instructions

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