A quick and easy vegetarian Quorn curry, perfect for busy weeknights!.
Quorn pieces are cooked in a creamy and mild korma-style sauce, which means the whole family can enjoy this delicious meat-free curry.
This easy vegetarian curry features regularly in our house, particularly on meat-free Mondays when I'm always looking for simple, quick dinners due to various kids clubs after school!
It's filling, hearty, and really tasty, but best of all it's ready in just 25 minutes! Serve with pilau rice, naan bread, and mango chutney!
Check out my easy Quorn Bolognese and Quorn Chilli Con Carne too!
Jump to:
✔️ Why should you try it?
- Quick and easy
- Mild curry the whole family can enjoy
- Meat-free and vegetarian friendly
- Can be frozen
🥘 Ingredients
- Quorn pieces - 2 x 300g standard packs of frozen Quorn pieces.
- Olive Oil
- Onion
- Garlic
- Ginger
- Coriander - you'll need the stalks for the curry base and the leaves to garnish.
- Mild Curry Paste - use korma or another mild curry paste.
- Turmeric - adds a lovely colour to the dish.
- Stock - as we aren't vegetarian I usually use chicken stock for a richer flavour, but swap for vegetable stock if catering for vegetarians.
- Mango Chutney - provides a delicious fruity note to the curry.
- Ground Almonds - helps thicken the sauce and give it that classic korma taste.
- Double Cream - gives the dish a luxurious creamy finish. For a lower fat curry, use half fat creme fraiche.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Heat the oil in a frying pan and cook the onion, garlic, ginger, and coriander stalks for 3 minutes.
Two: Add the curry paste and turmeric and stir for 1 minute over a medium heat.
Three: Stir in the frozen Quorn pieces (no need to defrost them first) and cook for 5 minutes, stirring often.
Four: Add the stock and mango chutney.
Five: Mix in the ground almonds and simmer for 10 minutes.
Six: Stir in the double cream, season, and serve with coriander leaves.
💭 Top tips
- Save time by using shop bought korma curry paste rather than making your own. The quality of shop bought pastes is excellent!
- I always keep a few packets of quorn pieces in my freezer so I'm never too far away from easy, delicous meals like this!
- Use a mini chopper to chop the onion, garlic, ginger and coriander stalks. My kids don't like it if they can see any onion!
🍴 Serving suggestions
Serve the Quorn curry with pilau rice, turmeric rice, or plain basmati rice. Naan bread, mango chutney, and raita are nice accompaniments too.
If I'm serving this as part of a vegetarian curry night feast, I'll also serve up my halloumi curry and creamy vegan chickpea and spinach curry!
📖 Variations
- Like your curry spicy? Use a hotter curry paste such as tikka or madras, and add 1 chopped red chilli with the garlic and onion.
- Make it vegan by using coconut cream instead of double cream.
- Add fresh vegetables to the curry such as sliced mushrooms, baby spinach or cubed sweet potato.
- Bulk the curry out by adding a tin of drained chickpeas.
🥡 Storage
The Quorn curry will keep in the fridge for up to 3 days. It can also be frozen, so why not make a double batch and freeze half?
❓ FAQs
Quorn is a meat substitute. It comes in several varieties, including mince, sausages, and chicken-style pieces (as used in this curry). Quorn is vegetarian friendly, and some Quorn products are also suitable for vegans. Quorn is made from a type of fungus called mycoprotein.
Yes! Quorn pieces are suitable to cook straight from the freezer. There is no need to defrost the Quorn pieces first.
😋Related recipes
More delicious curry recipes to try!
Fruity Mango Chutney Chicken Curry
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!
Recipe
Easy Quorn Curry
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 1 tablespoon Fresh Ginger grated or finely chopped
- 1 tablespoon Coriander Stalks finely chopped
- 4 tablespoon Korma Paste
- 1 teaspoon Turmeric
- 600 g Quorn pieces frozen
- 600 ml Stock use vegetable if vegetarian or chicken if not
- 2 tablespoon Mango Chutney
- 50 g Ground Almonds
- 50 ml Double Cream
Instructions
- Heat the oil in a pan and fry the onion, garlic, ginger, and coriander stalks for 3 minutes.
- Add the curry paste and turmeric and stir for 1 minute over a medium heat.
- Stir in the frozen Quorn pieces (no need to defrost them first) and cook for 5 minutes, stirring often.
- Add the stock, mango chutney and ground almonds and simmer for 10-12 minutes until the sauce is thick and the Quorn pieces are tender.
- Stir in the double cream, season, and serve with coriander leaves.
Video
Notes
- Save time by using shop bought korma curry paste rather than making your own. The quality of shop bought pastes is excellent!
- I always keep a few packets of quorn pieces in my freezer so I'm never too far away from easy, delicous meals like this!
- Use a mini chopper to chop the onion, garlic, ginger and coriander stalks. My kids don't like it if they can see any onion!
- Like your curry spicy? Use a hotter curry paste such as tikka or madras, and add 1 chopped red chilli with the garlic and onion.
- Make it vegan by using coconut cream instead of double cream.
- Add fresh vegetables to the curry such as sliced mushrooms, baby spinach or cubed sweet potato.
- Bulk the curry out by adding a tin of drained chickpeas.
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Maria
Finally! I found the perfect vegan recipe for a meat free curry! Thanks for suggesting to use tikka or madras paste because i love a spicy curry.
Maria
Meat-free curry recipe? YES PLEASE! Thanks for suggesting to use tikka or madras paste because i love a spicy curry.
Dannii
We love using quorn in a curry for a meat free night. Mango chutney is my "secret" ingredients for curries too. it adds so much flavour.
Katherine
Mmm this curry looks so good! I love the addition of mango chutney for extra flavour.
Jen
Hard to go wrong with a plant based curry but I loved the addition of the mango chutney with the ground almonds. Will definitely make again.