Light Spiced Tomato Masala Quorn with Sweet Potato, Butternut Squash & Cherry Tomatoes
Ready in about 40 minutes, this hearty quorn and sweet potato dish is built for fat-loss phases — 421 kcal and 29g protein.
Ingredients
- 150g quorn pieces
- 160g sweet potato
- 80g butternut squash
- 80g cherry tomatoes
- 80g onion
- 150g chopped tomatoes
- 6g garlic
- 5g ginger
- 1 tsp each cumin, turmeric & garam masala
- fresh coriander
Method
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1
Prep everything first: wash and trim the butternut squash and cherry tomatoes, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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3
Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.
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4
Soften the onion for 5 minutes, add garlic, ginger and spices for 1 minute, then pour in the tomatoes and simmer for 10 minutes into a thick masala.
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5
Meanwhile, steam or stir-fry the butternut squash and cherry tomatoes for 3-5 minutes until just tender with a little bite.
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6
Build the plate: sweet potato first, then the veg and quorn, spooning over any remaining sauce. Finish with the fresh coriander.
Tap ingredients and steps to tick them off as you cook.