Christmas Curry

Name: Christmas Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 200g Quorn Roast (or however much you have left!) cooked, cooled, chopped into small chunks; 2 tbsp oil; 1 white onion, diced; 1 red pepper, medium diced; 1 green pepper, medium diced; 4 garlic cloves, minced; 2cm piece of ginger, minced/grated; 3 tsp garam masala; 2 tsp turmeric; 1 tsp chilli flakes; 300ml passata; 200ml coconut milk; Mango chutney; Naan breads; White rice, cooked as per instructions

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Delicious Quorn pieces in an orange curry sauce fill a saucepan

Try this super tasty and easy Christmas curry that you can cook all year round...but especially just after Christmas, using all of your leftover veggies to make a delicious Christmas leftover curry!

Enjoy a festive twist on a traditional masala curry and spice up your Boxing Day with this delicious Christmas Curry recipe. Using up your leftover Quorn Roast and veggies from the day before, this tasty curry will satisfy your tastebuds and feed all the family! Best served with fluffy white rice, chutney and naan. To make this vegan, sub out the Quorn Roast for our amazing Vegan Pieces.

Vegan and Vegetarian Christmas Recipes Vegan and Vegetarian Family Meal Recipes Vegetarian and Vegan Curry Recipes Vegetarian Roast Recipes

Serves 4

30 mins

A Little Effort

A box of Quorn Roast showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Roast

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

200g Quorn Roast (or however much you have left!) cooked, cooled, chopped into small chunks
2 tbsp oil
1 white onion, diced
1 red pepper, medium diced
1 green pepper, medium diced
4 garlic cloves, minced
2cm piece of ginger, minced/grated
3 tsp garam masala
2 tsp turmeric
1 tsp chilli flakes
300ml passata
200ml coconut milk
Mango chutney
Naan breads
White rice, cooked as per instructions

Method

Using a deep heavy bottom pan, heat the oil over a medium heat.
Add the onion & fry for 6 – 7 minutes. Next add the peppers & cook for a further 3 – 4 minutes until tender.
Add the garlic & ginger, stirring to ensure no sticking and cook for 2 mins. If catching, add a splash of water.
Add the dry spices and cook for around 1 minute until they release a fragrant aroma.
Pour in the passata & coconut milk and simmer for 10 minutes, then add the chopped Quorn Roast and cook for a further 5 minutes.
If you have any leftover Xmas veg, now would be the time to add these into the pan & heat through.
Serve on a bed of rice with mango chutney and naan bread.