Quorn
Recipes
Keema Curry
A delicious lightly spiced curry ideal for a midweek meal and Quorn Mince.
75 Cals
Per serving
Serves 4
45 mins
Ingredients
- 300g Quorn Mince
- 1 tbsp vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp korma paste
- 1 tbsp tomato puree
- 300g potatoes, diced into 1cm pieces
- 300ml vegetable stock
- 1 red pepper, chopped
- 100g peas
- 2 tbsp fresh coriander, chopped
- 1 tbsp mango chutney (optional)
- Seasoning to taste
Method
- Heat the oil in a large pan and sauté the onions for about 8 minutes until starting to caramelise. Add the garlic and cook for a minute.
- Stir in the korma paste and tomato puree, cook for a further minute.
- Add the Quorn Mince, potatoes and the stock. Cook gently for 20 minutes or until most of the liquid has evaporated, stirring occasionally.
- Add the red pepper, peas, coriander and mango chutney if using and cook for a further 5 minutes.
Tips - try sprinkling over some chopped coriander, a drizzle of natural yoghurt and serve with warm naan bread or chapatti. This curry freezes well so why not make a double quantity.
