Wednesday, 10 May 2017


Quorn & Apricot Tagine.

1 medium sized sweet potato, chopped
1 knob of organic butter
1tsp cumin seeds
1tsp coriander seeds
1tsp chilli paste
1tsp ginger paste
1tsp garlic paste
pinch of turmeric
pinch of cinnamon
1 red onion, diced
100g Quorn chicken peices
1 small can of chickpeas, drained
80g dried apricots, chopped in half
8 cherry tomatoes, chopped in half
1/2 carton of tomato passata
noodles for four

Start by pre boiling the sweet potato until almost cooked then drain and set aside.
Heat up the butter in a pot on a medium heat, add the cumin and coriander followed by the rest of the spices then allow to fry until fragrant before adding the onions.
When the onions have softened, add the Quorn chicken, fry for 2 minutes then add the remaining ingredients and let simmer for 10 minutes, stirring occasionally.
Meanwhile cook the noodles in boiling water until done, drain then serve.

Serves 3-4