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overhead shot of quorn curry and rice

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Indian, Vegan
Servings 4 people


  • 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


  • Heat 1 tbsp 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 tbsp 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.
Keyword Quorn curry, vegan korma
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