Heat 1 tablespoon oil in a large frying pan or wok over medium high heat. Cook Quorn in oil until golden brown. Set aside.
Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
Season with ground turmeric, cumin, coriander, chilli powder and salt. Mix in tomato purée, then stir in Quorn, chickpeas, chopped tomatoes and vegetable stock. Bring to the boil, reduce heat to medium low and simmer for 20 to 25 minutes. Remove from heat and mix in garam masala.
Made it vegetarian.
We love this recipe at our house! I've found that if I mix the ground spices together over the weekend or sometime when I'm waiting for something to finish in the kitchen and seal them in a zipper bag, this becomes less intimidating for week nights, since all I have to do is dump the mixture in at the right time. Makes life even easier. - 29 Sep 2008
Altered ingredient amounts.
This is a fantastic recipe. I used half the Quorn and a 470g can of chickpeas (we like more beans). I also use canned tomatoes with green chillis in it to give it an extra kick. My life partner and I just love this. This is one of my new favourites. - 29 Sep 2008
Used different ingredients.
Quorn is a great product, and this is a great recipe. I added a little sugar (tsp) like I do to most everything I cook. Yummy !! - 29 Sep 2008