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Quorn and Carrot Coconut Curry

Quorn and Carrot Coconut Curry

Victoria Welton is a lifestyle and parent blogger at Verily Victoria Vocalises and travel blogger at Victoria Visits. She is a poetry writer, photography enthusiast and loves to share healthy and gluten free recipes on her lifestyle blog. She is mum to a 9 year old daughter and lives in Somerset, UK.

Ingredients (serves 3)

1 bag of Quorn Meat Free Chicken Pieces

1 small onion

1 clove of garlic

1 tablespoon minced ginger

6 medium chopped carrots

1 sliced courgette

1 tablespoon coconut oil

250 ml vegetable stock

400ml coconut milk

50ml oat cream (or yoghurt if you are happy to have dairy)

2 tablespoons red thai curry paste

Coriander to garnish



  1. Chop the onion into small pieces, do the same to the garlic and peel and mince ginger. Peel and chop the carrots and slice the courgette.
  2. In a medium pot, heat 1 tablespoon coconut oil over medium heat. Add the onion and sauté until translucent then add the ginger, carrots, courgette and vegetable stock, and bring to a boil. Lower to a simmer; cover and cook until the carrots are tender - around 15 to 20 minutes.
  3. When the carrots are soft, put the mixture into a blender and blend until the carrots and courgette are smooth.
  4. Cook the Quorn Meat Free Chicken Pieces up in the pot using a little more coconut oil, then return the carrot mixture to the pot and add the coconut milk and red thai curry paste. Stir until well blended. Simmer gently for 10 minutes. Add a pinch of salt and the oat cream or yoghurt. Place in a bowl and garnish with coriander.