Low Fat Quorn Curry Recipe
Quorn pieces are cooked in a creamy and mild korma-style sauce, which means the whole family can enjoy this delicious meat-free curry.
This easy vegetarian curry features regularly in our house, particularly on meat-free Mondays when I'm always looking for simple, quick dinners due to various kids clubs after school!
It's filling, hearty, and really tasty, but best of all it's ready in just 25 minutes! Serve with pilau rice, naan bread, and mango chutney!
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Serve the Quorn curry with pilau rice, turmeric rice, or plain basmati rice. Naan bread, mango chutney, and raita are nice accompaniments too.
If I'm serving this as part of a vegetarian curry night feast, I'll also make my halloumi curry and creamy vegan chickpea and spinach curry!
The Quorn curry will keep in the fridge for up to 3 days. It can also be frozen, so why not make a double batch and freeze half?
Cooking With Quorn For The 5:2 Diet
Quorn is a meat substitute. It comes in several varieties, including mince, sausages, and chicken-style pieces (as used in this curry). Quorn is vegetarian friendly, and some Quorn products are also suitable for vegans. Quorn is made from a type of fungus called mycoprotein.
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The Quorn curry can be stored in the fridge for up to 3 days and reheated in the microwave. It's also freezer-friendly.
Quorn Pieces Korma Recipe
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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This is one of my go-to recipes for when I’ve had a long day, am exhausted, but still want to cook myself a nice, healthy homecooked meal. Ready in less than 30 minutes, this Quorn curry ticks all those boxes and more – it’s so easy to make but tastes absolutely delicious – so delicious that you’ll convince yourself you put far more effort into it than you did!
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This is a great recipe to pair with simple rice or naan, but can also go great alongside more curry options such as a chickpea curry, or even paired with homemade samosas and mint chutney for a more extravagant menu!
For more Quorn recipes and vegan meat alternatives, you might also like this easy Quorn chilli or these flavour-packed vegetarian fajitas made with Quorn pieces!
Make sure you scroll down to the recipe card for the full ingredient quantities and instructions. Here’s a brief overview of what you’ll need.
Chinese Chicken Curry
Here’s all the steps for making your Quorn curry – full quantities of the ingredients and instructions are on the recipe card at the bottom of this page.
Take the time to finely dice your onion, and mince or grate your garlic and ginger. It can also be helpful to take the tops off your tins and have all your other ingredients within hand reach for stress-free cooking.
Heat a tablespoon or so of neutral oil (like olive oil, rapeseed oil, or vegetable oil) in your pan and cook the onions until soft and translucent. Then, add the garlic and ginger and cook for another minute.
Simple Quorn, Pea And Potato Curry
Then, you can add your spice mix, the peeled plum tomatoes – which you’ll gently break apart with the back of your spoon – and Quorn pieces, stirring well to make sure they’re fully coated.
Then, pour in your coconut milk and bring the curry to a boil, then simmer for around 10 – 15 minutes until the sauce has thickened. Stir in your mango chutney and then serve with chopped coriander to garnish and rice!
See, so simple and so easy – you’ll love this recipe on busy weeknights when you want something within half an hour or less.
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This curry is best served immediately. Quorn recommends only storing cooked Quorn pieces in the fridge for 48 hours after cooking, so this recipe is fantastic to enjoy as leftovers the day after, but may not be ideal for several days of meal prep.
You can also re-freeze frozen Quorn pieces once they have been cooked into the curry, so this curry is suitable for freezing for up to one month. Just make sure the curry has been completely cooled before freezing. Defrost the curry in the fridge and make sure it’s piping hot before serving.
This easy Quorn curry can be enjoyed in a range of ways, making it the perfect easy weeknight meal when you want something delicious but not too time-consuming! A few potential serving suggestions:
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You can get both frozen vegetarian Quorn pieces, and frozen vegan Quorn pieces. If you’re vegan or have an egg allergy, take care to make sure you’re buying the vegan version, as the vegetarian Quorn pieces have egg white powder in them.
Yes, this easy Quorn curry is suitable for freezing for up to one month. Make sure it has completely cooled before freezing. Defrost the curry fully in the fridge and ensure it’s piping hot before serving. Don’t store the defrosted curry in the fridge any longer than 24 hours.
Personally, I love the taste and texture of the Quorn pieces and they’re definitely designed to be a chicken-like replacement. Meat eaters might not find them to be a direct substitute, but they’re very tasty!
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This curry does have a bit of a kick to it, but the spiciness of the curry can be adjusted to your preference. The recipe calls for mild curry powder, but you can use hot curry powder or add freshly chopped chillies along with the garlic and ginger when cooking to really fire things up.
This Quorn curry goes well with rice, naan, or pita bread. You can also serve it with a side salad or some chutney.
Yes, you can customize this recipe by adding other vegetables, such as peppers and sweet potato, or adding different spices or herbs to suit your taste.
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