My easy Quorn curry is the perfect mid-week meal. Quorn pieces are cooked in a creamy, mild vegan korma sauce, making it just right for all the family. Delicious with rice, naan breads or both.
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A Quorn curry is always a real family favourite here.
With two vegan adults, two vegetarian kids and an omnivore it can be tricky to find meals that everyone loves.
This vegan chicken curry is one such recipe. It’s quick to make and served with a mild vegan korma sauce, meaning that it’s a great mid-week meat free meal.
Serve with rice, naan and raita.
Curry is great for babies and kids
My kids have always enjoyed curry. We’ve had so many battles with picky eating over the years but curry has always been accepted.
I think that this is partly because we always gave curry to our babies when they were weaning.
And I think it’s also because we both love curry so much that we eat it at least once or twice a week.
The kids do have their favourites though. Red lentil dal is one of them. Served with breads to dip in it’s long been one of our go-to meals.
Potato curry is another. Our eldest still isn’t keen on vegetables but he does love potatoes. I often include them with other vegetables in a mixed veg curry.
Now we have another family favourite - this Quorn curry.
What is Quorn?
Quorn is a meat substitute. It comes in several varieties, including mince, sausages and chicken-style pieces.
It is made from mycoprotein, a type of fungus.
Not all Quorn products are vegan - although the whole range is suitable for vegetarians. If you are vegan you will need to look out for the Quorn vegan range.
If you are looking for more recipes that use Quorn pieces you might like this Quorn chicken and leek pie.
How difficult is Quorn curry to make?
I’ve used a shop-bought korma paste in this recipe to make it really simple. Although I do enjoy making my own curry pastes and spice mixes a ready-made curry paste can be a life-saver for a quick midweek meal.
This recipe requires no technical skills. There’s a little chopping and frying involved of course but it’s a very easy recipe to make.
What should you serve with this vegan “chicken” korma?
We almost always serve our curries with some kind of bread. This makes the kids happy. Our youngest, S who is 5, always prefers to eat his curry wrapped up. Yep, even dal!
If you want to make your own bread you could try these spinach wraps, sweet potato flatbreads or make my vegan naan bread.
Rice is also good. We all prefer basmati rice, although I often make brown rice for a more nutritious meal. For the rice in these photos I added ½ teaspoon turmeric to the rice while it was cooking to make yellow rice.
Raita is also lovely on the side or you could make a vegetable pickle or some other curries for the side.
More vegetable curries you might like
If you like this Quorn curry you might also like:
What ingredients do you need to make Quorn korma?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
You will need the following ingredients to make this curry:
- sunflower oil
- 1 onion
- 2 cloves garlic
- 1 inch piece of ginger
- 4 tablespoons mild korma paste
- 280g bag frozen Quorn pieces, I use vegan, or other vegan chicken-style product
- 400g tin coconut milk
- 50g ground almonds
- 100 ml water or vegetable stock, if needed
- Salt and pepper, to taste
- Coriander, to serve
Do you need any special equipment to make this curry?
You can make this recipe with a chopping board, sharp knife and saucepan.
How do you make easy Quorn curry
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
Please do not reproduce this recipe without permission.
Easy Quorn curry
Ingredients
- 1 tablespoon sunflower oil
- 1 onion finely chopped
- 2 cloves garlic chopped
- 1 inch piece of ginger chopped
- 4 tablespoons mild korma paste
- 280 g bag frozen Quorn pieces I use vegan, or other vegan chicken-style product
- 400 g tin coconut milk
- 50 g ground almonds
- 100 ml water or vegetable stock if needed
- Salt and pepper to taste
- Coriander to serve
Instructions
- Heat 1 tablespoon sunflower oil over a medium heat in a large heavy based saucepan.
- Add a chopped onion and stir.
- Turn the heat down to low, cover and cook for 10 minutes or until soft.
- Add 2 cloves chopped garlic and a thumb-size piece of chopped ginger, cook for a further minute before adding 4 tablespoons korma paste.
- Fry for one more minute then stir through the Quorn pieces.
- Stir to coat in the paste then add the tin of coconut milk.
- Bring to boil then reduce to a simmer, cover and cook for 10 minutes.
- Stir though the ground almonds and warm through.
- If the sauce is very thick you may want to add a little water or vegetable stock.
- Season with salt and pepper to taste and sprinkle with chopped coriander before serving.
Notes
- Nutritional information is approximate and is intended as a guide only.
- Store leftovers in the fridge for 2-3 days.
- Suitable for home freezing.
Nutrition
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mohan kumar
Very nice recipe. We have to try. So easy, flavorful and delicious.
Mandy Mazliah
Hope you enjoy it
Lisa
The korma was a total crowd pleaser- clean plates from both my toddler and my very fussy 9 year old. Easy to make, easy to find ingredients and sure to become a staple in my house. Thanks!
Mandy Mazliah
Thanks so much Lisa - so happy that you all enjoyed it!