Vegetable Curry with Quorn Mince2015-05-11
- Course: Main
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
As you may or may not know, this year I have decided to collaborate with Quorn™ – encouraging people to consume a more plant-based diet. The idea is not for people to give up meat and fish altogether, but to incorporate more plant-based proteins such as Quorn to help meet daily protein needs without consuming an excessive amount of fat or calories.
Quorn Meat Free Mince, Quorn Meat Free Chicken Pieces and Quorn Sausages are a nutritionally healthy protein source, with protein contributing towards the growth and maintenance of muscle mass – ideal if you lead an active lifestyle. Protein can reduce the time needed to recover after a tough jog or strenuous workout, and it forms an essential part of the antibodies that keep you feeling healthy. It’s inside your hair and nails too, so eating plenty of high quality protein can leave you looking, and feeling, great!
In this recipe (and in the video above!) I use Quorn Mince to create a delicious yet low in calorie vegetable curry that is both simple and quick to make. One of the reasons why I personally use Quorn products, such as the mince is that they are super versatile and can make lots of different delicious meals, such as Bolognese, curry and chilli!
So what are you waiting for?! Bring your Meat-Free Monday to Friday, ditch that take-away that you had planned and opt for this instead – it not only tastes GREAT but it will be so much healthier and cheaper too!!
- 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*
- 175g peas, frozen
- 2 handfuls fresh baby spinach leaves
*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!).
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!).
*This recipe was written in collaboration with Quorn. Please read my disclaimer page for more information.
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This information is per serving.