Quorn Pieces Korma

Looking for a tasty Friday night curry that's meat-free and on the healthier side? Give this low in saturated fat vegetarian korma curry recipe a go. Enjoy a low calorie meat free version of this fan favourite made with Quorn Pieces to replace the usual chicken.

This creamy curry is lightly spiced yet super fragrant, simmered in coconut milk, cream and a little butter. This is a great dish to sneak some extra veggies in for the kids too!

Serves 4

30 mins

A Little Effort

314 cals
(Per serving)

20g of fat
(Per serving)

Gluten free

7.1 g fibre
(Per serving)

14.7 g protein
(Per serving)

Ingredients

  • 350g Quorn Pieces
  • 2 shallots, peeled and halved
  • 3 cloves garlic, peeled
  • 1 cm piece ginger, peeled
  • 1 tbsp tomato puree
  • 1 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 2 green cardamom pods, grains only
  • 1/2 tsp ground cinnamon
  • 100 ml water
  • 150 ml coconut milk
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 1 tbsp desiccated coconut
  • 1 tbsp butter
  • 200ml single cream
  • Handful of chopped coriander

Method

  1. For the curry paste, puree the shallots, garlic, ginger, tomato puree, spices and water in a liquidiser or blender. Add the coconut milk and sugar and blend until smooth
  2. Heat the oil in a frying pan until hot, stir in the curry paste and Quorn Pieces, bring to the boil stirring continuously for 3-4 minutes. Reduce the heat, cover and simmer for 20 minutes stirring occasionally
  3. Add the desiccated coconut, butter and cream. Heat through and simmer over a low heat stirring occasionally for 5 minutes. Season to taste and garnish with chopped coriander

Tip: Swap the coconut milk and single cream for reduced-fat versions, if preferred.