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Easy Quorn Curry

Enjoy a delicious and nutritious meal with this easy Quorn curry recipe. Made with vegetarian Quorn pieces, this curry is a great substitute for chicken and can be easily customized to suit your taste. Whether you’re vegan or just looking for a meat-free option, this Quorn curry is a great choice. Freezable and perfect for meal prep, it’s a versatile dish that can be enjoyed at any time. Try it with rice, naan bread, or your favourite sides for a satisfying meal.

This is one of my go-to recipes for when I’ve had a long day, am exhausted, but still want to cook myself a nice, healthy homecooked meal. Ready in less than 30 minutes, this Quorn curry ticks all those boxes and more – it’s so easy to make but tastes absolutely delicious – so delicious that you’ll convince yourself you put far more effort into it than you did!

A pan of golden Quorn curry, with a bowl of rice off to one side, and chapati on the other.

This is a great recipe to pair with simple rice or naan, but can also go great alongside more curry options such as a chickpea curry, or even paired with homemade samosas and mint chutney for a more extravagant menu!

Why You’ll Love This Quorn Curry:

Here’s why you’ll absolutely love this super easy Quorn curry recipe:

  • Time: This curry is ready in less than 30 minutes – perfect for those nights when you’re short on time and want something quick!
  • Ease: This recipe is incredibly easy to whip up, so is perfect whether you’re a beginner or a pro in the kitchen. If you can find the chana masala spice blend I mention below, it’s insanely easy to make.
  • Taste: This Quorn curry is creamy and packed with flavour, so it’s absolutely delicious as well as being so easy to make!
  • Versatile: If you’re missing any ingredients, this recipe is versatile enough that you can still come up with a delicious end result.

For more Quorn recipes and vegan meat alternatives, you might also like this easy Quorn chilli or these flavour-packed vegetarian fajitas made with Quorn pieces!

What You’ll Need For An Easy Quorn Curry

Make sure you scroll down to the recipe card for the full ingredient quantities and instructions. Here’s a brief overview of what you’ll need.


  • Chopping board
  • Knife
  • Large pan
  • Spatula or spoon for stirring
  • Can opener for your tinned tomatoes and coconut milk
  • Measuring spoon for your spices


Here are all the ingredients I used in this recipe:

  • Quorn vegan pieces: Quorn sells both vegan and vegetarian versions of their ‘chicken’ pieces. Both are available in the frozen section. If you have an egg allergy or are vegan, make sure you get the ones that are labelled vegan (it’s in pretty large font on the packaging!), as the other version has egg-white powder in them.
  • Onion: I used two small white onions in this recipe, so one large white onion will also work. Make sure you take the time to finely dice your onions for a nice smooth texture.
  • Garlic and ginger: Both should be minced finely.
  • Peeled plum tomatoes (tinned): You could also use chopped tomatoes, but I like that you can break up the plum tomatoes for a smoother sauce.
  • Coconut milk: This adds that all-important creamy texture to the curry.
  • Rajah Chana Masala spice blend: This spice blend is available in most major supermarkets, and is a blend of turmeric, cumin, chilli powder, coriander powder, dry mango powder, and others. It’s useful because it means you can save money compared to having to source every single herb and spice, plus you already have the perfect blend ready to go!
  • Mango chutney: A heaped spoonful of mango chutney stirred into your curry just before serving adds a wonderfully sweet yet tangy flavour to the curry to really finish it off. Jarred mango chutney works great here.

How To Make This Quorn Curry

Here’s all the steps for making your Quorn curry – full quantities of the ingredients and instructions are on the recipe card at the bottom of this page.

Step One: Prep Your Ingredients

Take the time to finely dice your onion, and mince or grate your garlic and ginger. It can also be helpful to take the tops off your tins and have all your other ingredients within hand reach for stress-free cooking.

Step Two: Cook the Onion, Garlic, and Ginger

Heat a tablespoon or so of neutral oil (like olive oil, rapeseed oil, or vegetable oil) in your pan and cook the onions until soft and translucent. Then, add the garlic and ginger and cook for another minute.

Step Three: Add the Spices, Tomatoes, and Quorn

Then, you can add your spice mix, the peeled plum tomatoes – which you’ll gently break apart with the back of your spoon – and Quorn pieces, stirring well to make sure they’re fully coated.

Step Four: Add Coconut Milk

Then, pour in your coconut milk and bring the curry to a boil, then simmer for around 10 – 15 minutes until the sauce has thickened. Stir in your mango chutney and then serve with chopped coriander to garnish and rice!

See, so simple and so easy – you’ll love this recipe on busy weeknights when you want something within half an hour or less.


This curry is best served immediately. Quorn recommends only storing cooked Quorn pieces in the fridge for 48 hours after cooking, so this recipe is fantastic to enjoy as leftovers the day after, but may not be ideal for several days of meal prep.

You can also re-freeze frozen Quorn pieces once they have been cooked into the curry, so this curry is suitable for freezing for up to one month. Just make sure the curry has been completely cooled before freezing. Defrost the curry in the fridge and make sure it’s piping hot before serving.


This easy Quorn curry can be enjoyed in a range of ways, making it the perfect easy weeknight meal when you want something delicious but not too time-consuming! A few potential serving suggestions:

  • With rice and chopped coriander
  • With chapatis and extra mango chutney
  • With a Peshwari naan
  • Alongside Bombay potatoes, onion bhaji, and a vegetable biriyani


Are Quorn pieces vegan?

You can get both frozen vegetarian Quorn pieces, and frozen vegan Quorn pieces. If you’re vegan or have an egg allergy, take care to make sure you’re buying the vegan version, as the vegetarian Quorn pieces have egg white powder in them.

If you don’t mind either way, then both versions work great in this recipe!

Can this Quorn curry be frozen?

Yes, this easy Quorn curry is suitable for freezing for up to one month. Make sure it has completely cooled before freezing. Defrost the curry fully in the fridge and ensure it’s piping hot before serving. Don’t store the defrosted curry in the fridge any longer than 24 hours.

How long will this Quorn curry store?

This Quorn curry will keep in the fridge for up to 48 hours after cooking. Store it in an airtight container.

Are Quorn pieces a good substitute for chicken?

Personally, I love the taste and texture of the Quorn pieces and they’re definitely designed to be a chicken-like replacement. Meat eaters might not find them to be a direct substitute, but they’re very tasty!

Other vegan chicken substitutes that you might like include the This Isn’t Chicken Chunks or What The Cluck Chicken Chunks.

What can I use in place of Quorn?

Other potential substitutes for this recipe in place of the Quorn pieces include tofu, tempeh, or paneer (vegetarian).

Is this Quorn curry spicy?

This curry does have a bit of a kick to it, but the spiciness of the curry can be adjusted to your preference. The recipe calls for mild curry powder, but you can use hot curry powder or add freshly chopped chillies along with the garlic and ginger when cooking to really fire things up.

What can I serve with this Quorn curry?

This Quorn curry goes well with rice, naan, or pita bread. You can also serve it with a side salad or some chutney.

Can I add other ingredients to this Quorn curry?

Yes, you can customize this recipe by adding other vegetables, such as peppers and sweet potato, or adding different spices or herbs to suit your taste.

Easy Quorn Curry

Easy Quorn Curry

Yield: 2 - 3 portions
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

A quick and easy Quorn curry recipe that is absolutely delicious and also vegan-friendly. This is the perfect quick curry recipe to make on busy weeknights for the whole family.


  • 1 tbsp neutral oil
  • 1 large white onion, finely diced
  • 2 cloves of garlic, minced
  • 1-inch knob of ginger, grated
  • 2 tsp chana masala spice blend OR 1 tsp turmeric, 1 tsp cumin, 0.5 tsp coriander powder, 1 tsp mild chilli powder, 0.5 dry mango powder, 0.5 tsp black pepper)
  • 0.5 tin (200g) tinned plum tomatoes
  • 0.5 tin (200g) coconut milk
  • 200g vegan Quorn pieces
  • 1 heaped tbsp mango chutney
  • Coriander, to garnish


  1. Finely dice your onion and mince your garlic and ginger.
  2. Heat your oil in a large pan and add the onion. Cook on medium-low for around 5 - 7 minutes until the onions have softened and look more translucent, then add the garlic and ginger and cook for a further minute.
  3. Add your spices and stir well to combine them with the onion mix, then add your tomatoes and use your spatula to break apart the peeled tomatoes as they cook.
  4. Once the tomatoes have been squashed down, add in your Quorn pieces and stir well to coat.
  5. Add your coconut milk, bring to a boil, then allow the curry to simmer for 10 - 15 minutes until the sauce has thickened. 
  6. Stir in your mango chutney, then serve with rice and chopped coriander.


This curry is best served immediately. Quorn recommends only storing cooked Quorn pieces in the fridge for 48 hours after cooking, so this recipe is fantastic to enjoy as leftovers the day after, but may not be ideal for several days of meal prep.

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