A quick and easy vegetarian Quorn curry recipe, perfect for busy weeknights!
Quorn pieces are simmered in a creamy, mild korma-style sauce, making it a delicious meat-free curry the whole family will enjoy!
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This easy Quorn korma recipe 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!
Try my easy Quorn Bolognese and Quorn Chilli Con Carne too!
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🥘 Ingredients
Quorn pieces - 2 x 300g standard packs of frozen Quorn pieces.
Olive Oil - for frying.
Onion - chopped finely.
Garlic - chopped finely.
Ginger - peeled and grated.
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 to thicken the sauce and give it that classic korma taste.
Double Cream - gives the dish a luxurious creamy finish.
🔪 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 store-bought korma curry paste instead of making your own. The quality of these pastes is excellent!
- I always keep a few packets of Quorn pieces in my freezer, ensuring I'm never far from easy, delicious meals like this.
- For convenience, use a mini chopper to finely chop the onion, garlic, ginger, and coriander stalks. It's perfect for pleasing fussy eaters.
🍴 Serving suggestions
Serve the Quorn chicken 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 make 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!
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Recipe
Easy Quorn Curry Recipe
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Equipment
- Chopping Board
- Knife
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.1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 tablespoon Fresh Ginger, 1 tablespoon Coriander Stalks
- Add the curry paste and turmeric and stir for 1 minute over a medium heat.4 tablespoon Korma Paste, 1 teaspoon Turmeric
- Stir in the frozen Quorn pieces (no need to defrost them first) and cook for 5 minutes, stirring often.600 g Quorn pieces
- 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.600 ml Stock, 2 tablespoon Mango Chutney, 50 g Ground Almonds
- Stir in the double cream, season, and serve.50 ml Double Cream
Notes
- 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.
Maria says
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 says
Meat-free curry recipe? YES PLEASE! Thanks for suggesting to use tikka or madras paste because i love a spicy curry.
Dannii says
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 says
Mmm this curry looks so good! I love the addition of mango chutney for extra flavour.
Jen says
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.
Rob says
I added chickpeas and used creme fraiche instead of cream as suggested and it was delicious!