Keema Curry with Quorn Mince
Try this delicious recipe for a keema curry cooked with Quorn Mince, peppers, onions, peas and coriander. Quorn Mince is high in protein and low in saturated fat for a healthy mid-week meal.
- 350g Quorn Mince
- 1 tbsp vegetable oil
- 1 onion, large, diced
- 2 cloves garlic, crushed
- 1 red pepper, diced
- 2 tbsp korma paste
- 1 tbsp tomato paste
- 400ml vegetable stock
- 50g peas
- 1 tbsp fresh coriander, chopped
- Seasoning to taste
- Heat the oil in a large pan and fry the onions for 3-4 minutes then add the peppers and cook until soft. Add the garlic and the korma paste and cook for a further 2 minutes
- Stir in the Quorn Mince, tomato paste and vegetable stock and bring to the boil then simmer gently for 15-20 minutes. Add the peas and coriander and continue to simmer for a further 4-5 minutes until the peas are cooked
Enjoy with basmati rice or naan bread
You could use your leftover keema curry with Quorn Mince as a delicious topping for a jacket potato for lunch the next day.
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The nation has spoken
It took me about an hour to cook including prep time. It was ok, but I wasn’t blown away by it. Taste-wise it’s fine, it’s very mild but I felt it was pretty dry. I think it needs more of a sauce to qualify as a curry.
So quick and easy to make. Added a little curry powder too. Really worth a try. Everyone loved it!
Slightly changed it for slimming world (frylight instead of oil) I put it all in slow cooker. Super tasty. Very mild but I enjoyed it! Will add this to my go-to!
Never had a Keema curry before so a new try for us. We had no Korma paste so used Tikka Masala paste instead and it turned out great. Will definitely make again!
Very tasty alternative to a quorn chicken pieces curry! Just as easy to make. We used tikka and medium curry powder as we didn’t have korma paste and it was really yummy!
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