Type what you have

Ingredients

• ✓ garam masala
• green onion
• ginger
• garlic
• grapeseed oil
• chicken thigh
• salt
• curry powder
• red curry paste
• five-spice powder
• coconut milk
• fish sauce
• white sugar
• sriracha sauce

Instructions

1. 1 Place green onions, ginger, and garlic in the bowl of a food processor; pulse until smooth.
2. 2 Heat oil in a large skillet over medium heat. Season chicken thighs with salt; cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
3. 3 Add green onion purée to the skillet; cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk; stir while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add fish sauce and 3/4 teaspoon sugar. Taste; adjust salt and sugar and stir in Sriracha sauce.
4. 4 Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By LynneP

Ingredients

• ✓ garam masala
• cilantro
• paprika
• curry powder
• coconut oil
• tomato
• ginger-garlic paste
• curry leaf
• clove
• fennel seed
• cardamom pod
• star anise
• cinnamon stick
• coconut oil
• red onion
• black pepper
• turmeric
• salt
• goat stew meat

Instructions

1. 1 Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
2. 2 Place red onions in a blender; grind into a smooth paste.
3. 3 Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
4. 4 Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
5. 5 Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

By Lydia Parison

Ingredients

• ✓ garam masala
• chicken
• garlic
• lime

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
3. 3 Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Countess

Ingredients

• ✓ garam masala
• soy sauce
• lime juice
• garlic
• ginger
• pork chop

Instructions

1. 1 In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
2. 2 Place pork chops in a glass dish. Pour soy sauce mixture over chops. Cover, and refrigerate 2 to 3 hours, turning occasionally.
3. 3 Preheat an outdoor grill for direct heat and lightly oil grate.
4. 4 Place chops on the grill. As they cook, sprinkle with garam masala. Cook about 10 minutes on each side.

By INDIGOKING

Ingredients

• ✓ garam masala
• olive oil
• chicken breast
• green onion
• tomato
• garlic salt
• water

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
2. 2 Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By breezermom

Ingredients

• ✓ garam masala
• onion
• garlic
• ginger
• tomato
• turmeric
• cumin
• curry paste
• red pepper flake

Instructions

1. 1 Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
2. 2 Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

By Mary Beth

Ingredients

• ✓ garam masala
• peach mango yogurt
• lemon
• ginger
• curry powder
• salt
• chicken thigh

Instructions

1. 1 Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
2. 2 Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
4. 4 Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
5. 5 Bake skewers in the preheated oven for 15 minutes. Remove from oven.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.

By Bibi

Ingredients

• ✓ garam masala
• chicken thigh
• peach
• apricot half
• white vinegar
• pistachio nut
• curry powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
3. 3 Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.

By MATTHEWF335

Ingredients

• ✓ garam masala
• olive oil
• salt
• potato
• cauliflower
• yellow onion
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle vegetables with oil mixture and toss to coat; spread onto the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

By France Cevallos

Ingredients

• ✓ garam masala
• ✓ garam masala
• ghee
• garlic
• cumin seed
• tomato paste
• ginger
• salt
• onion
• water
• spinach
• paneer
• cilantro

Instructions

1. 1 Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
2. 2 Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

By E Martin

Ingredients

• ✓ garam masala
• corn kernel
• salt
• butter
• lemon juice
• chaat masala
• chili powder

Instructions

1. 1 Fill a deep saucepan with water; bring to a boil. Add corn and salt; cook until corn is tender, 5 to 7 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add corn, lemon juice, garam masala, chaat masala, chili powder, and salt; cook until corn is light brown, about 5 minutes

By YOLANDA

Ingredients

• ✓ garam masala
• ground lamb
• onion
• garlic
• salt
• tomato paste
• beef broth

Instructions

1. 1 Cook lamb in a large, heavy skillet over medium heat until browned and crumbly, 5 to 7 minutes. Use a slotted spoon to transfer lamb to a bowl; drain off all but 1 tablespoon fat from the skillet.
2. 2 Add onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir in garam masala and salt; cook for 1 minute. Return browned lamb to the pan with broth and tomato paste. Reduce the heat and simmer until lamb is fully cooked through and liquid has evaporated, 10 to 15 minutes.

By ajr

Ingredients

• ✓ garam masala
• olive oil
• onion
• ginger-garlic paste
• tomato
• cayenne pepper
• curry powder
• turmeric
• cumin
• chicken breast
• potato
• cilantro

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
2. 2 Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

By tanj

Ingredients

• ✓ garam masala
• olive oil
• cumin seed
• cardamom
• cayenne pepper
• black mustard seed
• salt
• garlic
• chicken thigh
• potato
• tomato
• swiss chard
• yogurt

Instructions

1. 1 In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
2. 2 Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

By Jessi

Ingredients

• ✓ garam masala
• canola oil
• jalapeno pepper
• ginger
• garlic
• greek yogurt
• chili powder
• turmeric
• coriander
• cumin
• salt
• cilantro

Instructions

1. 1 Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
2. 2 Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

By Sarah Gilmore de Ruiter

Ingredients

• ✓ garam masala
• water
• quinoa
• vegetable oil
• onion
• vegetable stock
• broccoli
• sweet potato
• salt
• nutmeg
• black pepper
• water
• cashew

Instructions

1. 1 Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
3. 3 Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
4. 4 Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
5. 5 Pour cashew mixture into the soup and bring to a boil.
6. 6 Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

By Curt Stockford

Ingredients

• ✓ garam masala
• potato
• canola oil
• yellow onion
• garlic
• curry powder
• ginger
• cumin
• salt
• tomato soup
• cream
• milk
• chickpea

Instructions

1. 1 Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
2. 2 Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.

By Allrecipes Member

Ingredients

• ✓ garam masala
• butternut squash
• olive oil
• coconut
• curry powder
• salt
• black pepper
• vegetable broth

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut ends off of butternut squash and peel with a vegetable peeler. Cut in half lengthwise, scoop out seeds and strings, and cut into 3/4-inch cubes. Put butternut squash into a 9x13-inch roasting pan and drizzle with olive oil; toss to coat. Mix in coconut, garam masala, curry powder, salt, and pepper; toss to cover squash evenly with the spices.
3. 3 Roast in the preheated oven until butternut squash pieces pierce easily with a fork, 25 to 35 minutes.
4. 4 Transfer roasted squash in batches to a food processor and add enough broth to cover squash. Process on low setting for 15 to 20 seconds. Repeat with remaining roasted squash. Transfer to a pot and heat until warm.

By Lupulus

Ingredients

• ✓ garam masala
• potato
• salt
• coriander powder
• black pepper
• cilantro leaf
• bread crumb
• oil

Instructions

1. 1 Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil; cook until potatoes are soft and tender. Drain, cool, and peel potatoes.
2. 2 Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper, and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about 2 or 3 inches in diameter and 1 inch thick. Coat each cutlet lightly in bread crumbs, and set aside.
3. 3 Heat about 2 tablespoons oil in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.

By BRIDLE

Ingredients

• ✓ garam masala
• coconut oil
• red onion
• garlic
• cumin seed
• green cabbage
• salt
• curry powder

Instructions

1. 1 Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and sauté for 1 minute. Stir in garlic and cumin seeds; cook and stir for 1 minute.
2. 2 Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ garam masala
• chocolate stout beer
• green thai chile pepper
• garlic
• brown sugar
• mustard
• salt
• black pepper
• cayenne pepper
• cumin
• cinnamon
• onion powder
• garlic powder
• nutmeg
• chicken

Instructions

1. 1 Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
2. 2 Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
3. 3 Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
4. 4 Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.

By Laura

Ingredients

• ✓ garam masala
• vegetable oil
• onion
• cumin
• basmati rice
• water
• salt
• mixed vegetable

Instructions

1. 1 In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
2. 2 Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

By Neena

Ingredients

• ✓ garam masala
• coriander
• curry powder
• granulated garlic
• salt
• black pepper
• yogurt
• white vinegar
• chicken breast

Instructions

1. 1 Combine coriander, curry powder, garam masala, granulated garlic, salt, and black pepper in a glass bowl; stir in vinegar and yogurt to combine. Pour yogurt marinade into a large resealable plastic bag; add chicken breasts, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Cook on the preheated grill until chicken is no longer pink in centers and juices run clear, about 5 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Ingredients

• ✓ garam masala
• carrot
• celery
• onion
• salt
• olive oil
• vegetable broth
• farro
• red lentil

Instructions

1. 1 Place carrots, celery, and onion in a large bowl; sprinkle with 1 teaspoon salt. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Cook and stir vegetables in hot oil until onion is translucent, about 5 minutes.
2. 2 Push vegetables aside to clear a space in the center of the pot. Heat remaining 1 tablespoon olive oil in the center. Sprinkle garam masala over hot oil and toast for 1 to 2 minutes. Stir into vegetables until well coated.
3. 3 Pour vegetable broth into the pot; bring to a boil. Reduce heat to medium-low and add farro. Cover and simmer until almost tender, about 20 minutes.
4. 4 Add lentils to the pot. Cover and simmer, adding more broth if needed, until farro and lentils are tender but not mushy, about 20 minutes. Season with salt.

By Zahira Malakh

Ingredients

• ✓ garam masala
• grapeseed oil
• onion
• garlic
• basmati rice
• curry powder
• cumin seed
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ garam masala
• potato
• vegetable oil
• red onion
• tomato
• cayenne pepper
• salt
• white sugar
• cilantro

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Heat vegetable oil over medium heat; saute onion, stirring frequently, until fragrant, 2 to 3 minutes. Add tomato and cook until onion is softened and tomato is tender, 5 to 10 minutes. Stir potatoes, garam masala, cayenne pepper, salt, and sugar into onion-tomato mixture; simmer, stirring frequently, until flavors have blended, about 5 minutes. Stir cilantro into potato mixture and cook for 1 minute.

By phosmane

Ingredients

• ✓ garam masala
• white wine
• heavy cream
• coconut milk
• curry powder
• butter
• kosher salt
• vegetable oil
• king salmon fillet
• kosher salt

Instructions

1. 1 Pour white wine, cream, and coconut milk into a saucepan; season with curry powder. Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes.
2. 2 When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated. Do not allow the mixture to boil or else it will separate. When the butter has incorporated, season to taste with salt and set aside to keep warm.
3. 3 Heat the oil in a saute pan over medium-high heat until it begins to smoke. While the oil is heating, lightly season both sides of the salmon with garam masala and salt.
4. 4 Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done. Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

By Ryan Nomura

Ingredients

• ✓ garam masala
• vegetable oil
• cayenne pepper
• black pepper
• seafood seasoning
• egg
• crabmeat
• bread crumb
• green bell pepper
• red bell pepper
• onion
• celery
• butter
• cilantro
• hot sauce
• mustard
• relish
• mayonnaise

Instructions

1. 1 Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
2. 2 Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
3. 3 Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
4. 4 Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
5. 5 Serve with curried tartar sauce.

By Maria Connors

Ingredients

• ✓ garam masala
• cooking oil
• onion
• green bell pepper
• garlic
• curry powder
• cumin
• turmeric
• tomato
• green lentil

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric; cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.

By missjazzcullen

Ingredients

• ✓ garam masala
• vegetable oil
• chicken-style tenders
• onion
• garlic
• cumin seed
• black mustard seed
• turmeric
• cumin
• coriander
• chili powder
• salt
• tomato puree
• chickpea
• tomato
• vegetable broth

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
2. 2 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.
3. 3 Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

By Julie MacMillan