Easy Quorn Curry
701kcal
Ingredients
- 1 tablespoon neutral oil
- 1 white onion finely diced
- 2 cloves garlic minced
- 1 inch knob of ginger grated
- 1 tsp cumin powder
- 0.5 teaspoon coriander powder
- 1 tsp mild chilli powder
- 2 tsp garam masala
- 200 g tinned plum tomatoes
- 200 ml coconut milk
- 200 g Quorn pieces
- 1 tablespoon mango chutney
- coriander to garnish
Method
- Finely dice your onion and mince your garlic and ginger.
- 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.1 tbsp neutral oil, 1 white onion, 2 cloves garlic, 1 inch knob of ginger
- 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.1 tsp cumin powder, 0.5 tsp coriander powder, 1 tsp mild chilli powder, 2 tsp garam masala, 200 g tinned plum tomatoes
- Once the tomatoes have been squashed down, add in your Quorn pieces and stir well to coat.200 g Quorn pieces
- Add your coconut milk, bring to a boil, then allow the curry to simmer for 10 - 15 minutes until the sauce has thickened.200 ml coconut milk
- Stir in your mango chutney, then serve with rice and chopped coriander.1 tbsp mango chutney, coriander
Nutrition
Calories701kcalCarbohydrates40gProtein18gFat55gSaturated Fat23gPolyunsaturated Fat19gMonounsaturated Fat12gTrans Fat0.03gCholesterol2mgSodium1633mgPotassium758mgFiber9gSugar13gVitamin A526IUVitamin C16mgCalcium130mgIron9mg
Notes
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.