Quorn Vegetarian Rogan Josh

Name: Quorn Vegetarian Rogan Josh
Cook time: 36 min
Total time: 36 min
Yield: 4
Ingredients: 300g Quorn Vegetarian Chicken Pieces; [https://www.quorn.co.uk/products/chicken-style-pieces]; 2 Tbsp Ghee; 2 Tbsp Vegetable Oil; 5 cloves garlic, minced; 1 tbsp ginger, grated; 1 large onion, diced; 1/2 cup tomato passata or tomato puree; 1 cup vegetable stock; 2 tbsp yoghurt; 1/4 cup water ( if needed ); 1 Bayleaf; 1 cm Cinnamon stick; 6 Cloves; 10 peppercorns; 5 green cardamom; 2 Tsp ground cumin; 2 Tsp ground coriander; 1-2 Tsp Kashmiri Red Chilli Powder; 3/4 Tsp Turmeric Powder; 2 Tbsp Paprika; 1/2 Tsp Ground Fennel; 1/2 Tsp Garam Masala; Salt to taste; 3 Tbsp coriander leaves; 3 Tbsp Toasted Coconut flakes; 1 Tsp Sliced Red Chilli; 1/4 Tsp Ground Fennel; 1/4 Tsp Garam Masala

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A large pot of quorn vegetarian rogan josh with some rice

Indulge in the aromatic and richly spiced delight of our Quorn Vegetarian Chicken Curry! This veggie curry, made with tender Quorn Pieces, is perfect for curry lovers seeking a flavoursome twist on a classic dish.

Ideal for a weeknight meal or a Friday night fakeaway, this easy dinner recipe combines the perfect blend of spices, creating a comforting and satisfying meal that everyone will love. Whether you're after a quick dinner fix or a hearty curry to satisfy your cravings, our vegetarian chicken curry offers an irresistible balance of taste, convenience, and nutrition.

Recipe by Sandhya Hariharan

Vegetarian and Vegan Curry Recipes Vegan & Vegetarian Fillets & Pieces Recipes Indian Food Recipes Fakeaway Recipes

Serves 4

36 mins

Easy

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

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Vegetarian Chicken Pieces
2 Tbsp Ghee
2 Tbsp Vegetable Oil
5 cloves garlic, minced
1 tbsp ginger, grated
1 large onion, diced
1/2 cup tomato passata or tomato puree
1 cup vegetable stock
2 tbsp yoghurt
1/4 cup water ( if needed )

Whole Spices

1 Bayleaf
1 cm Cinnamon stick
6 Cloves
10 peppercorns
5 green cardamom

Ground Spices

2 Tsp ground cumin
2 Tsp ground coriander
1-2 Tsp Kashmiri Red Chilli Powder
3/4 Tsp Turmeric Powder
2 Tbsp Paprika
1/2 Tsp Ground Fennel
1/2 Tsp Garam Masala
Salt to taste

Garnishes

3 Tbsp coriander leaves
3 Tbsp Toasted Coconut flakes
1 Tsp Sliced Red Chilli
1/4 Tsp Ground Fennel
1/4 Tsp Garam Masala

Method

Heat ghee and oil in a pan. Add the whole spices and sauté for 2 minutes until fragrant.
Add onion, ginger and garlic. Reduce the heat to medium flame and saute for 7-8 minutes until the onions are softened.
Add the Passata sauce, 1/4 cup water, ground spices - cumin, coriander, fennel, kashmiri chilli powder, paprika and salt. Stir to combine. Cook in medium flame for 2 minutes.
Add the quorn pieces and vegetable stock . Cover and cook for 12 minutes.
Stir in 2 tablespoon of yogurt to the gravy, until well blended. If the yogurt is thick, mix the yogurt with a little water to dilute it. Cover and cook for 2 minutes.
Sprinkle garam masala and ground fennel. Taste for seasoning and add more as needed.
Turn off the flame and transfer to a serving dish.
Garnish with toasted coconut flakes, coriander leaves and sliced red chilli.
Serve with Yellow rice, Naan bread and Cucumber Salad.

Recipe by Sandhya Hariharan