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    Home » Recipes » Curry

    Easy Quorn Curry

    Published: Jul 4, 2021 · Modified: Mar 11, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe

    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.

    Quorn pieces in a mild korma curry sauce.

    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?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 💭 Top tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQs
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    • Quick and easy
    • Mild curry the whole family can enjoy
    • Meat-free and vegetarian friendly
    • Can be frozen

    🥘 Ingredients

    Ingredients for Quorn curry.
    • 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.

    Step by step photo instructions for making Quorn curry.

    Five: Mix in the ground almonds and simmer for 10 minutes.

    Six: Stir in the double cream, season, and serve with coriander leaves.

    Quorn korma curry.

    💭 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.
    Quorn curry with chopped coriander leaves, rice, and mango chutney.

    🥡 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

    What is Quorn?

    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.

    Can I cook Quorn pieces from frozen?

    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

    Sweet Potato and Lentil Curry

    Easy Sausage Curry

    Creamy Courgette Curry

    Cauliflower and Lentil Curry

    Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

    Recipe

    Quorn curry in a red pan.
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    5 from 8 votes

    Easy Quorn Curry

    A mild and creamy vegetarian Quorn curry, perfect for busy weeknights.
    Course Main Course
    Cuisine British, Fusion, Indian
    Keyword quorn curry, vegetarian quorn curry
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 3
    Calories 473kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Measuring Jug
    • Measuring Spoons
    • Frying Pan

    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

    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!
     
    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 can be stored in the fridge for up to 3 days and reheated in the microwave. It's also freezer-friendly.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Quorn Curry
    Amount per Serving
    Calories
    473
    % Daily Value*
    Fat
     
    27
    g
    42
    %
    Saturated Fat
     
    7
    g
    44
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    23
    mg
    8
    %
    Sodium
     
    1331
    mg
    58
    %
    Potassium
     
    111
    mg
    3
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    13
    g
    14
    %
    Protein
     
    35
    g
    70
    %
    Vitamin A
     
    3822
    IU
    76
    %
    Vitamin C
     
    7
    mg
    8
    %
    Calcium
     
    137
    mg
    14
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Curry Recipes

    • Easy Leftover Chicken Curry Recipe
    • Easy Turkey Mince Curry Recipe
    • Easy Prawn Korma Recipe
    • Easy King Prawn Masala Curry

    Reader Interactions

    Comments

    1. Maria

      July 05, 2021 at 11:05 am

      5 stars
      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.

      Reply
    2. Maria

      July 05, 2021 at 11:06 am

      5 stars
      Meat-free curry recipe? YES PLEASE! Thanks for suggesting to use tikka or madras paste because i love a spicy curry.

      Reply
    3. Dannii

      July 05, 2021 at 11:13 am

      5 stars
      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.

      Reply
    4. Katherine

      July 05, 2021 at 12:15 pm

      5 stars
      Mmm this curry looks so good! I love the addition of mango chutney for extra flavour.

      Reply
    5. Jen

      July 05, 2021 at 1:11 pm

      5 stars
      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.

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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