15-Minute Quorn Massaman Curry

This quick and easy vegetarian massaman curry recipe is packed full of fragrant flavours. Made with Quorn Pieces and waxy potatoes cooked in a deliciously spiced curry sauce. It’s the ultimate 15-minute mid-week meal for all the family.

Serves 4

15 mins

Easy

257 cals
(Per serving)

9.5g of fat
(Per serving)

Gluten free

7.7 g fibre
(Per serving)

14 g protein
(Per serving)

Ingredients

  • 300g Quorn Pieces
  • 10 sprays one calorie spray
  • 1 red onion, sliced
  • 300g waxy potato, 1 cm dice
  • 1 red pepper, sliced
  • 4 tbsp massaman curry paste
  • ½ tbsp mustard seeds
  • 1x400ml tin light coconut milk
  • 3 lime leaves
  • 100ml low salt vegetable stock
  • 1 tbsp cornflour
  • 75g spinach leaves

To garnish:

  • Red chilli, sliced
  • Peanuts, chopped
  • Thai basil

To serve:

  • White basmati rice pouch

Method

  1. Place a large non-stick saucepan over a medium heat. Add the cooking spray, Quorn Vegetarian Pieces, onion and potato to the pan. Sauté for 3 minutes stirring regularly.
  2. Add the red pepper, massaman paste, mustard seeds, coconut milk, lime leaves and stock to the pan.
  3. Mix the cornflour with one tablespoon of cold water. Add to the pan. Bring to a gentle boil and boil for 11 minutes.
  4. Add the spinach, stir and cook for a final minute.
  5. Remove from the heat and spoon into warmed serving bowls.
  6. Garnish with red chilli, peanuts and Thai basil. Serve with basmati rice (optional).

Tip: Switch the curry paste in this recipe to a Thai green paste for a twist on this dish.