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23p/100mlA warming and comforting vegetarian curry, flavoured with a jerk spice blend.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil in a large pan over a medium heat. Add the cumin seeds; once sizzling, add the onion, garlic and a pinch of salt. Cook over a low-medium heat, stirring often, for 10-12 minutes, until soft. Stir in the jerk seasoning and tomato purée; cook for 1 minute.
Pour the stock into the pan, bring to the boil then add the thyme, butternut squash and Quorn. Cover and simmer for 5 minutes, then uncover and cook for 12-15 minutes, until the squash is tender; season.
Meanwhile, cook the rice in a large pan of boiling, salted water, according to the pack instructions. Serve the curry and rice with coriander scattered over and lime wedges for squeezing, plus hot pepper sauce, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,802kJ/ 440kcals |
---|---|
Fat | 5g |
Saturated Fat | 1.2g |
Carbohydrates | 75.5g |
Sugars | 7.6g |
Fibre | 10.5g |
Protein | 17.9g |
Salt | 1.51g |
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