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Chickpea and Spinach Curry with Quorn Vegan Pieces

(13)

5 out of 5 stars

Leave a review

A curry made with Quorn Pieces, chickpeas, and spinach in a large pot surrounded by a bowl of rice, a bowl of salad, a plate of poppadoms, and naan bread on a board.

Our Chickpea and Spinach Curry dish is perfect to enjoy with friends and family at the weekend but also works great as a mid-week dinner. Prepare this flavourful and mouthwatering curry recipe with our high protein, low in saturated fat Quorn Vegan Pieces in only 30 minutes for a tasty end to the day.

Quorn Chicken Pieces & Fillets Recipes Vegan Recipes Vegan and Vegetarian Curry Recipes Vegan and Vegetarian Family Meal Recipes

Serves 4

30 mins

Easy

Vegan

8.9 g fibre
(Per serving)

Quorn Vegan Chicken Pieces packaging.

Made with Quorn Vegan Chicken Pieces

See product See recipes

High in Protein

Source of Fibre

Low in Saturated Fat

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Ingredients

  • 1 pack of Quorn Vegan Pieces
  • 1 tin of chickpeas
  • 30g of spinach
  • 400ml light coconut milk
  • 3 tbsp mild curry paste
  • 2 tsp vegetable bouillon powder
  • 1 Red chilli
  • 1 tbsp chopped ginger
  • 3 garlic cloves

Method

  1. Add the sliced garlic gloves and a deseeded & sliced chilli to a frying pan with cooking oil and fry for 3 minutes.
  2. Add a pack of Quorn Vegan Pieces, chickpeas, vegetable bouillon powder, finely chopped ginger, mild curry paste, light coconut milk and spinach.
  3. Cook on a low heat for 20 minutes.

Recipe Inspiration

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The nation has spoken

(13)

5 out of 5 stars

Marie B

5 out of 5 stars

Just perfect and kinda addictive. Super easy to make. I used half and half curry paste and tikka masala paste. Also full-fat coconut milk makes it more creamy

Response from Quorn

We're glad you found it easy to make and perfect. We've made our day.

Kerry

5 out of 5 stars

My partner is veggie but I’m not but I’ve made this curry so many times now, I’ve lost count. I love it and it’s really healthy for you too. Can’t recommend enough.

Rita

5 out of 5 stars

I add chunks of sweet potato, which works well too.

Teresa

5 out of 5 stars

So easy & so tasty. I added a potato as I like it in a curry, also added some fresh coriander that I had frozen. I didn't use curry paste but powdered spices & a vegetable stock cube. It was easy to cook & was ready in next to no time. I liked the coconut milk in it too as tin tomatoes are quite acidic which isn't good for me. I will definitely make this again.

Catherine H

5 out of 5 stars

Really easy to make, I added extra spinach and onions! I also made it with Madras paste rather than mild curry paste and it was pretty spicy! If using hotter curry paste, full fat coconut milk may be required.

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Chickpea and Spinach Curry with Quorn Vegan Pieces

Our Chickpea and Spinach Curry dish is perfect to enjoy with friends and family at the weekend but also works great as a mid-week dinner. Prepare this flavourful and mouthwatering curry recipe with our high protein, low in saturated fat Quorn Vegan Pieces in only 30 minutes for a tasty end to the day.

Serves 4

30 mins

Easy

Vegan

8.9 g fibre
(Per serving)

Ingredients

  • 1 pack of Quorn Vegan Pieces
  • 1 tin of chickpeas
  • 30g of spinach
  • 400ml light coconut milk
  • 3 tbsp mild curry paste
  • 2 tsp vegetable bouillon powder
  • 1 Red chilli
  • 1 tbsp chopped ginger
  • 3 garlic cloves

Method

  1. Add the sliced garlic gloves and a deseeded & sliced chilli to a frying pan with cooking oil and fry for 3 minutes.
  2. Add a pack of Quorn Vegan Pieces, chickpeas, vegetable bouillon powder, finely chopped ginger, mild curry paste, light coconut milk and spinach.
  3. Cook on a low heat for 20 minutes.
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