Quorn curry in vegan korma sauce

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.

A Quorn curry is always a real family favourite. 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 like this 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 sweet potato flatbreads or make my vegan flatbreads.

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 1/2 tsp 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

• one pot potato and chickpea curry
• dal
• one pot sweet potato and lentil coconut curry
• mixed vegetable curry
• sweet potato katsu curry

What ingredients do you need to make Quorn korma?

You will need the following ingredients to make this curry:

• sunflower oil
• 1 onion
• 2 cloves garlic
• 1 inch piece of ginger
• 4 tbsp 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?

No, none at all. This recipe can be made in an ordinary saucepan with a lid.

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Easy Quorn curry

My easy Quorn curry is the perfect mid-week meal. It’s made in a creamy, mild vegan korma sauce, making it just right for all the family. Delicious with rice, naan breads or both.

Course Main Course

Cuisine Indian, Vegan

Keyword Quorn curry, vegan korma

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 people

Ingredients

• 1 tbsp sunflower oil
• 1 onion finely chopped
• 2 cloves garlic chopped
• 1 inch piece of ginger chopped
• 4 tbsp 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

Metric – US Customary

Instructions

1. Heat 1 tbsp sunflower oil over a medium heat in a large heavy based saucepan.

2. Add a chopped onion and stir.
3. Turn the heat down to low, cover and cook for 10 minutes or until soft.

4. Add 2 cloves chopped garlic and a thumb-size piece of chopped ginger, cook for a further minute before adding 4 tbsp korma paste.

5. Fry for one more minute then stir through the Quorn pieces.

6. Stir to coat in the paste then add the tin of coconut milk.

7. Bring to boil then reduce to a simmer, cover and cook for 10 minutes.
8. Stir though the ground almonds and warm through.
9. If the sauce is very thick you may want to add a little water or vegetable stock.
10. Season with salt and pepper to taste and sprinkle with chopped coriander before serving.

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