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Vegetarian Korma Curry with Quorn Pieces

(203)

5 out of 5 stars

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Quorn Pieces in a korma sauce on a white plate with yellow rice and coriander garnish.
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Looking for a tasty Friday night curry that's meat-free and on the healthier side? Give this low in saturated fat vegetarian korma curry recipe a go. Enjoy a low calorie meat free version of this fan favourite made with Quorn Pieces to replace the usual chicken.

This creamy curry is lightly spiced yet super fragrant, simmered in coconut milk, cream and a little butter. This is a great dish to sneak some extra veggies in for the kids too!

Vegetarian and Vegan Curry Recipes Vegan & Vegetarian Fillets & Pieces Recipes Gluten Free Recipes

Serves 4

30 mins

A Little Effort

314 cals
(Per serving)

20g of fat
(Per serving)

Gluten free

7.1 g fibre
(Per serving)

14.7 g protein
(Per serving)

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

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

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

  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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The nation has spoken

(203)

5 out of 5 stars

Lauren

5 out of 5 stars

I LOVE KORMA CURRY YUMMMMMMMMMMMMMMMMMM

Mark

5 out of 5 stars

This recipe is great

Manie

5 out of 5 stars

Very yummy. I made it with single cream. Next time I'll leave out the butter as don't really need it. I'll increase the Quorn peices quantity to 400gms as a lot of sauce got left over. Easy to make...

Nick C

5 out of 5 stars

Not had a korma in years, but what an excellent recipe. Really, really simple as well. For my own taste (and frugality :) I dropped the amount of cream and upped the coconut milk for 2 reasons. Firstly the can of coconut milk was 400ml (I cooked a double batch, so would have required 300ml) and I did find it a little too creamy (is there such a thing?!) the first time I cooked it. Definitely my new favourite curry.

Charley

5 out of 5 stars

I’m obsessed! Cooked for a lot of my meat-eater friends and they are now asking me for the recipe! I don’t add coriander and it tastes amazing!

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