Easy Coconut & Lentil Vegetarian Chicken Curry

Name: Easy Coconut & Lentil Vegetarian Chicken Curry
Prep time: 01T
Cook time: 01T
Total time: 01T
Yield: 4
Ingredients: 4 Quorn Fillets [https://www.quorn.co.uk/products/chicken-style-fillets]; 2 cloves garlic; 1 thumb ginger, peeled; 1 tsp. garam masala; 1 tsp. turmeric; ½ tsp. cayenne pepper; 1 tbsp. desiccated coconut; 1 tbsp. ground almonds; 1 tbsp. tomato puree; Drizzle olive oil; 1 red onion, sliced; 150g red lentils; 800ml very low salt vegetable stock; 1 firm mango, peeled, stoned and sliced; 50g spinach; 75g coconut yoghurt; To serve (optional):; Flaked almonds, toasted; Coriander leaves; Lime wedges

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A Coconut & Lentil Vegetarian Chicken Curry with Quorn Fillets, almonds, onion, mango, spinach and rice on a white plate.

This easy Coconut and Lentil Vegetarian Chicken Curry is the perfect weeknight dinner. A 30-minute, vegetarian chicken curry made with Quorn Fillets, that’s bursting with warming Indian spices, fruity mango and spinach, cooked in a rich coconut and tomato base. This dish is a great family recipe and perfect for those midweek dinners!

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

Serves 4

30 mins

Easy

283 cals
(Per serving)

7.9g of fat
(Per serving)

Gluten free

12.9 g fibre
(Per serving)

21.3 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 Chicken Fillets

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

4 Quorn Fillets
2 cloves garlic
1 thumb ginger, peeled
1 tsp. garam masala
1 tsp. turmeric
½ tsp. cayenne pepper
1 tbsp. desiccated coconut
1 tbsp. ground almonds
1 tbsp. tomato puree
Drizzle olive oil
1 red onion, sliced
150g red lentils
800ml very low salt vegetable stock
1 firm mango, peeled, stoned and sliced
50g spinach
75g coconut yoghurt
To serve (optional):
Flaked almonds, toasted
Coriander leaves
Lime wedges

Method

Place the garlic, ginger, spices, desiccated coconut, ground almonds and tomato puree into a food processor. Blitz to a paste (alternatively crush the garlic, finely grate the ginger and mix with the ingredients to make the paste).
Heat a drizzle of oil in a sauté pan over a medium heat. Add the onions and sauté for 5 minutes.
Add the prepared spice paste and cook for 1 minute.
Add the Quorn Fillets, lentils and stock to the pan. Stir well, bring to a simmer. Simmer for 12 minutes.
Add the mango and cook for a further 3 minutes.
Check that the lentils are tender (add a splash of water and cook for a couple more minutes until just tender if required).
Remove from the heat, add the spinach and yoghurt and stir to combine.
Garnish with flaked almonds, coriander leaves and serve with lime wedges.