15-Minute Quorn Massaman Curry
This quick and easy vegetarian massaman curry recipe is packed full of fragrant flavours. Made with Quorn Pieces and waxy potatoes cooked in a deliciously spiced curry sauce. It’s the ultimate 15-minute mid-week meal for all the family.
Vegan & Vegetarian Fillets & Pieces Recipes 15 Minute Meals Vegetarian and Vegan Curry Recipes Weeknight Dinner Recipes
Serves 4
15 mins
Easy
257 cals
(Per serving)
9.5g of fat
(Per serving)
Gluten free
7.7
g fibre
(Per serving)
14
g protein
(Per serving)
Made with Quorn Vegetarian Chicken Pieces
High in Protein
Gluten Free
Low in Saturated Fat
No Soy
Ingredients
- 300g Quorn Vegetarian Chicken Pieces
- 10 sprays one calorie spray
- 1 red onion, sliced
- 300g waxy potato, 1 cm dice
- 1 red pepper, sliced
- 4 tbsp massaman curry paste
- ½ tbsp mustard seeds
- 1x400ml tin light coconut milk
- 3 lime leaves
- 100ml low salt vegetable stock
- 1 tbsp cornflour
- 75g spinach leaves
To garnish:
- Red chilli, sliced
- Peanuts, chopped
- Thai basil
To serve:
- White basmati rice pouch
Method
- Place a large non-stick saucepan over a medium heat. Add the cooking spray, Quorn Vegetarian Pieces, onion and potato to the pan. Sauté for 3 minutes stirring regularly.
- Add the red pepper, massaman paste, mustard seeds, coconut milk, lime leaves and stock to the pan.
- Mix the cornflour with one tablespoon of cold water. Add to the pan. Bring to a gentle boil and boil for 11 minutes.
- Add the spinach, stir and cook for a final minute.
- Remove from the heat and spoon into warmed serving bowls.
- Garnish with red chilli, peanuts and Thai basil. Serve with basmati rice (optional).
Chefs tip
Switch the curry paste in this recipe to a Thai green paste for a twist on this dish.