Ingredients
2 tbsp olive or cooking oil
1 onion, chopped
4 garlic cloves, crushed
1 tbsp grated fresh ginger (or ground ginger)
1 tbsp ground cumin
1½ tsp smoked paprika
1 handful of coriander leaves, chopped (or 1½ tsp dried coriander)
1 tsp turmeric
½ tsp cayenne pepper
½ tsp ground black pepper
2x 400g cans of chopped tomatoes
300g fresh spinach leaves
4 tbsp lemon juice
750g Quorn Pieces
1 x 400g can chickpeas, drained
200ml double cream (or coconut milk)
Suitable for: Pressure King Pro 5.7L 12-in-1 Pressure Cooker
The Method
Select the BROWNING function, add the oil and allow to heat. Add the onion, garlic and ginger, and cook for ~3 minutes until the onion begins to soften.
Add the cumin, paprika, half the coriander, turmeric, cayenne pepper and black pepper and combine. Add the chopped tomatoes, spinach and Quorn, stirring regularly for ~3 minutes until the spinach begins to wilt, then press CANCEL.
Put the lid on and close the pressure valve then select the STEW function and adjust the time to 15 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Select the BROWNING function and stir in the cream, chickpeas and lemon juice for ~3 minutes until the sauce has thickened, then press CANCEL.
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