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
Ingredients
- 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
Method
- 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
- 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
- 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
See all recipes
The nation has spoken
Shelly
Our new favourite curry. Make this once a week and it never fails to please.
b
nice
Kerry
Delicious
Elliot
Amazing!
Jen
Delicious!
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