Quorn Mince & Vegetable Curry

Name: Quorn Mince & Vegetable Curry
Cook time: 26 min
Total time: 26 min
Yield: 4
Ingredients: 300g Quorn Mince [https://www.quorn.ie/products/meat-free-mince]; 2 tbsp rapeseed oil; 1 red onion, grated; 2 cloves of garlic, crushed; Curry Spice Blend :; 1/2 tsp chilli flakes; 1 tsp ground ginger; ½ tsp ground coriander; ½ tsp ground cumin; ½ tsp ground turmeric; ¼ tsp ground fenugreek; 125g button mushrooms, quartered; 300ml vegetable stock; 1 tbsp tomato puree; 1 medium carrot, peeled, sliced and then each slice cut into quarters; ½ medium cauliflower, cut into small florets; 1 tbsp grated root ginger; 400g tin of cooked green lentils, drained 1 bunch of fresh coriander leaves,; finely chopped

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Meat free curry recipe made with Quorn Mince, cauliflower, carrots and lentils garnished with coriander served in a black pot

Try our delicious recipe for a healthier meat free Mince Curry. Made with Quorn Mince, onion, mushrooms, lentils, cauliflower, and a tasty curry spice blend. This tasty dish has less than 300 calories per portion, is low in fat and saturated fat, high in protein and three of your five a day.

Vegetarian Mince & Meatballs Recipes Vegetarian and Vegan Curry Recipes Gluten Free Recipes Indian Food Recipes

Serves 4

26 mins

Easy

283 cals
(Per serving)

10g of fat
(Per serving)

Gluten free

13 g fibre
(Per serving)

25 g protein
(Per serving)

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Mince

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Mince
2 tbsp rapeseed oil
1 red onion, grated
2 cloves of garlic, crushed
Curry Spice Blend :
1/2 tsp chilli flakes
1 tsp ground ginger
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
¼ tsp ground fenugreek
125g button mushrooms, quartered
300ml vegetable stock
1 tbsp tomato puree
1 medium carrot, peeled, sliced and then each slice cut into quarters
½ medium cauliflower, cut into small florets
1 tbsp grated root ginger
400g tin of cooked green lentils, drained 1 bunch of fresh coriander leaves, finely chopped

Method

Pre-heat the oil in a large frying pan and cook the onion and garlic for 1-2 minutes. Add the curry spice blend and mushrooms and cook for a further 3-4 minutes. If the pan is very dry add a tablespoon of cold water, stir often and cover if necessary in between stirring to keep the spices from burning
Stir in the stock and tomato puree. Bring to the boil then cover and simmer for 5 minutes
Meanwhile, cook the cauliflower and carrot in boiling water for 5 minutes until beginning to soften. Drain well and add to the curry along with the Quorn Mince, grated ginger and green lentils. Stir well then re-cover and cook for a further 8-10 minutes
Stir in the fresh coriander just before serving

Serve with chapattis.

Did you know? One portion of your 5-A-DAY equals 80g. This is roughly 2 broccoli or cauliflower spears, a large handful of mushrooms or a mug of frozen peas.