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.
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
Calories: 398kcalCarbohydrates: 15gProtein: 16gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 295mgPotassium: 273mgFiber: 6gSugar: 3gVitamin A: 2450IUVitamin C: 5mgCalcium: 91mgIron: 5mg
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