Easy Quorn Curry Recipe
3 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (peeled and chopped)
- 2 Garlic Cloves (peeled and chopped)
- 1 tbsp Fresh Ginger (grated or finely chopped)
- 1 tbsp Coriander Stalks (finely chopped)
- 4 tbsp Korma Paste
- 1 tsp Turmeric
- 600 g Quorn pieces (frozen)
- 600 ml Stock (use vegetable if vegetarian or chicken if not)
- 2 tbsp Mango Chutney
- 50 g Ground Almonds
- 50 ml Double Cream
Method
- 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.