Simple Quorn, pea and potato curry
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  • 5 mins Cook time
  • 25 mins Total time
  • 30 mins Author
  • 4 medium potatoes 1tbsp oil 1 onion, halved then sliced 200g (~1½ cups) frozen Quorn chicken-style pieces (use the vegan ones if necessary) 2 cloves garlic, minced 1tsp grated fresh ginger 2tbsp Durban masala or mild curry powder 2tsp garam masala 1tsp ground cumin 4 cardamom seeds (optional) 400g tin chopped tomatoes (~1⅓ cups) 250ml (~1 cup) vegetable stock 200g (~1 cup) peas (I used tinned, but frozen would be good too) Small bunch fresh coriander (cilantro) Instructions Cut the potatoes into chunks, and boil in a large pan of water until nearly soft. Meanwhile, heat the oil in a large, deep frying pan, and add the sliced onion and Quorn pieces. Cook over a medium heat for 5 minutes, until just turning golden. Add the garlic and ginger, along with the curry powder, garam masala, ground cumin and cardamom seeds, and cook for another 2 minutes When the potatoes are cooked, drain them and add them to the pan along with the chopped tomatoes, vegetable stock, and peas. Bring to a gentle simmer, and allow to cook for at least 10 minutes, or until you're ready to eat. Serve hot, topped with plenty of fresh coriander 3.4.3177



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