Quorn Pieces Korma

Try this healthier, low in saturated fat korma recipe. Enjoy a low calorie vegetarian version of this classic favourite made with Quorn Pieces. This is a great dish to sneak some extra veggies in for the kids too!

Serves 4

30 mins

A Little Effort

314 cals
(Per serving)

20 g fat

Gluten free

7.1 g fibre
(Per serving)

14.7 g protein
(Per serving)

Made with Quorn Vegetarian Chicken Pieces

High in protein
Gluten free
Low in saturated fat
No soy


  • 350g Quorn Pieces
  • 2 shallots, peeled and halved
  • 3 cloves garlic, peeled
  • 1 cm piece ginger, peeled
  • 1 tbsp tomato puree
  • 1 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 2 green cardamom pods, grains only
  • 1/2 tsp ground cinnamon
  • 100 ml water
  • 150 ml coconut milk
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 1 tbsp desiccated coconut
  • 1 tbsp butter
  • 200ml single cream
  • Handful of chopped coriander


  1. For the curry paste, puree the shallots, garlic, ginger, tomato puree, spices and water in a liquidiser or blender. Add the coconut milk and sugar and blend until smooth
  2. Heat the oil in a frying pan until hot, stir in the curry paste and Quorn Pieces, bring to the boil stirring continuously for 3-4 minutes. Reduce the heat, cover and simmer for 20 minutes stirring occasionally
  3. Add the desiccated coconut, butter and cream. Heat through and simmer over a low heat stirring occasionally for 5 minutes. Season to taste and garnish with chopped coriander

Chefs tip

Swap the coconut milk and single cream for reduced-fat versions, if preferred.

Recipe Inspiration

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4 out of 5 stars (186)


5 out of 5 stars

Our new favourite curry. Make this once a week and it never fails to please.


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