Meat Free Vegetable Curry with Quorn Mince
Ingredients
- 300g Quorn Mince
- 1 large potato, peeled & cut into bite-sized chunks
- 175g cauliflower, cut into small floret
- 1 x 350-425g jar tomato based curry sauce* or make your own
- 175g peas, frozen
- 2 handfuls fresh baby spinach leaves
Instructions
- Cook the potatoes and cauliflower in boiling water for 8-10 minutes.
- Pour the curry sauce into a large saucepan and heat gently.
- Add the Quorn Mince, potato and cauliflower. Bring to the boil, reduce the heat and simmer for 10 minutes.
- Add the green vegetables and cook for a further 2-3 minutes. Saeson to taste with salt & pepper and serve with naan bread and mango chutney (for the authentic taste!).
Notes
*Check that the main ingredients are tomatoes & vegetables (i.e. that these are at the top of the ingredients list) rather than sugar & oil! Not all sauces are created equal – and yes, I DO buy curry sauces (I just don’t have time to make my own nor am I that good with mixing spices!! I just make sure to buy a decent one!).
Serves 4.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 337 | ||
% Daily Value | ||
Total Fat 16 g | 25% | |
Total Carbohydrates 19 g | 6% | |
Protein 26 g | 52% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Nics Nutrition at https://nicsnutrition.com/quorn-vegetable-mince-curry/