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Vegan Makhani with Mooli Slaw

Mildly spiced Indian curry with Quorn Vegan Pieces, flavoured with cinnamon, fenugreek & ginger in a creamy tomato sauce. Served with a fresh mooli slaw and basmati rice.

280 Cals Per serving
Serves 10
60 mins


  • 500g Quorn Vegan Pieces
  • 2 tbsp vegetable oil
  • 400g onions, diced
  • 6 cloves of garlic, crushed
  • 8 green cardamom pods, bashed
  • 4cm cinnamon stick
  • 11⁄2 tbsp garam masala
  • 1⁄2 tsp ground fenugreek
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 6cm piece of root ginger, peeled and finely chopped
  • 1 red chilli, deseeded and diced
  • 100g tomato puree
  • 600ml vegetable stock
  • 400ml soy cream
  • 11⁄2 tsp soft brown sugar
  • Salt and black pepper
  • Small bunch of coriander to garnish
  • 10 portions of cooked brown basmati rice


  • 300g mooli, grated or cut into thin strips
  • 2 tsp nigella seeds
  • 1 lemon, juice
  • Seasoning

Made with Quorn Vegan Pieces

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