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Kati Roll

Quorn Bombay curry made with rich, authentic spices, freshly grated ginger, chopped tomatoes & creamy coconut milk, wrapped up in a warm, floury flatbread & served with a generous dollop of plum & date chutney.

331 Cals Per serving
Serves 10
35 mins


  • 400g Quorn Mince
  • 2 tbsp vegetable oil
  • 2 onions, chopped
  • 3 cloves garlic, crushed
  • 2 carrots, diced
  • 5cm fresh ginger, peeled and grated
  • 1 tbsp turmeric
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 1 tbsp ground coriander
  • 2 tsp chilli flakes
  • 1 tbsp tomato puree
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube
  • 400ml coconut milk
  • 200g peas
  • 2 tbsp chopped coriander


(a bought chutney can be substituted for this recipe)

  • 300g plums, halved, stoned and finely chopped
  • 1 onion, finely chopped
  • 30g dried dates, roughly chopped
  • 3cm finely grated ginger
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 100ml red wine vinegar
  • 150g light muscovado sugar


  • Pre-made flatbread (can make your own home made roti if you prefer)

Made with Quorn Mince

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