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Quorn curry in a red pan.
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5 from 9 votes

Easy Quorn Curry

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

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.
    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

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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