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Quorn Fillets Durban Curry

Quorn Vegetarian Durban Curry, made with Quorn Fillets, peas, tomatoes, and potatoes, served in a bowl

This delicious South African-style curry is low in saturated fat and high in protein. Made using Quorn Fillets which are a great addition to a healthy, balanced diet, will you try this recipe on your next meat-free Monday?

Serves 4

20 mins


371 cals
(Per serving)

Gluten free

15 g fibre
(Per serving)

14 g protein
(Per serving)

A bag of Quorn Fillets showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Fillets

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 1 pack of Quorn Fillets
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves of garlic, crushed
  • 3cm piece of root ginger, finely chopped
  • 2 tbsp Durban masala or mild curry powder
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 4 cardamon seeds
  • 250g tinned tomatoes
  • 300ml vegetable stock
  • 4 parboiled potatoes, each cut into 4 pieces
  • 200g frozen peas
  • 1 bunch of fresh coriander, finely chopped


  1. Heat oil in a saucepan and saute onions until soft. Add the garlic, ginger and spices and cook for 5 minutes
  2. Add the tomatoes and water, bring to the boil then turn down the heat to a simmer for 15 minutes. Add the potatoes and Quorn Fillets and cook for a further 20 minutes
  3. Add the peas and simmer for a further 5 minutes then turn off the heat and garnish with fresh coriander

Did you know? Did you know that frozen veggies contain the same (and in some cases, more!) nutrients than fresh? They're often more convenient too.

Chefs tip

This is a great recipe to batch cook, portion out and freeze for a later date.

Recipe Inspiration

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The nation has spoken


3 out of 5 stars


5 out of 5 stars

Delicious and easy - enjoyed by all. I used medium curry powder but didn't put in as much and it worked well. Some spinach could work well in this too. Will definitely be making again.


5 out of 5 stars

I have made this loads of times with both quorn and chicken and it is absolutely easy and delicious. I also freeze the base of the curry so I have it handy to add in the quorn, potatoes and peas and is ready in a flash! One of our favourites!

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