Quorn Pieces, Tomato and Turmeric Curry
This moreish curry recipe is based around the latest spice craze – turmeric. Turmeric, ginger, garlic, garam marsala and cumin blend together to create an enticing spice mix that’s rich in exotic aromas and ready in a flash. Serve with coriander rice and our recipe for simple chapatis, made using just 4 ingredients – wholemeal flour, oil, water and a pinch of salt.
- Vegetarian and Vegan Curry Recipes
- Healthy Vegetarian Recipes
- Vegan & Vegetarian Fillets & Pieces Recipes
- 300g Quorn Pieces
- 2 tbsp sunflower oil
- 3 medium onions, thinly sliced
- 3cm piece fresh ginger, grated
- 4 garlic cloves, crushed
- ½ tsp cumin seeds
- 1 tsp turmeric
- ½ tsp chilli powder (or more to taste)
- ½ tsp garam masala
- ½ tsp sea salt
- 3 large tomatoes, chopped
- 1 tbsp tomato puree
- Splash of water
- Handful of freshly chopped coriander
- Sea salt to taste
- 125g wholemeal flour
- Pinch of salt
- 1 tbsp coconut oil (or sunflower oil)
- 60g water
- 250g natural yoghurt
- ½ small onion, finely diced
- Heat the oil in a frying pan and add the onions. Cook over a medium heat for 10 minutes, or until soft and golden brown.
- Add the ginger and garlic and cook for a further 3-5 minutes.
- Add the cumin seeds and turmeric, stir well then add the chilli powder and garam masala and cook out the spice for a few minutes, stirring so that they don’t catch on the bottom of the pan.
- Add the tomatoes, tomato puree and a splash of water to the pan and stir to combine. Cover and cook for 20 minutes until the tomatoes have broken down, adding more water as necessary.
- Meanwhile, make the chapatti dough. Add the flour and salt to a large mixing bowl. Combine the water and coconut oil and add to the flour. Mix to form a soft dough. Tip out onto a floured surface and knead until smooth. Divide into six balls and roll each one out into a thin circle.
- Put to one side while you add the Quorn Pieces to the sauce and continue to cook the curry for 8 minutes (10 if cooking from frozen).
- Preheat a frying pan until hot then cook the chapatis one at a time, cooking for 2 minutes on each side. Keep warm in a clean tea towel until ready to serve.
- Stir the coriander into the sauce and season to taste. Mix the onion and yoghurt together.
- Serve with coriander rice, onion raita and the chapatis.
Try serving with brown or wild rice for added fibre.
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The nation has spoken
Pleasantly surprised. Only added 2 tomatoes and chucked in chickpeas and some spinach for more nutrition. Tasty, quick (without the chapatis), would make again.
Lovely tasty curry. I added peas and sweet potatoes
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