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Slow Cooker Vegetarian Chicken & Vegetable Curry

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Quorn pieces in vegetarian slow cooker chicken curry served with white rice and lime wedges in a black bowl.
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This slow cooker Vegetarian Chicken & Vegetable Curry is an easy, flavourful weeknight dinner you’ll make again and again, so it’s perfect for those busy days. Simply add the ingredients for your curry sauce into your crockpot in the morning and slow cook for up to 5 and a half hours on low or 3 and a half hours on high.

Then 15 minutes before serving, just add the Quorn Pieces straight from the freezer, alongside the cauliflower, baby corn and sugar snap peas to cook through and you’ve got a delicious family favourite with minimal effort. Serve your slow cooker curry with fluffy basmati rice or naans!

Vegan & Vegetarian Fillets & Pieces Recipes Vegan and Vegetarian Winter Comfort Foods Vegetarian and Vegan Curry Recipes Vegetarian Slow Cooker Recipes

Serves 4

245 mins

Easy

318 cals
(Per serving)

12.4g of fat
(Per serving)

Gluten free

10.4 g fibre
(Per serving)

15.5 g protein
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

  • 300g Quorn Vegetarian Chicken Pieces
  • 3 tbsp mild curry paste
  • 1 red onion, sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 4 garlic cloves, sliced
  • 1 thumb ginger, sliced into matchsticks
  • 300g sweet potato, peeled and large dice
  • 200ml low salt vegetable stock
  • 1 can reduced fat coconut milk
  • 1 tbsp cornflour
  • 150g cauliflower cut into small bite sized pieces
  • 50g baby corn, halved
  • 50g sugar snap peas

Method

  1. Place the curry paste, onion, red pepper, green pepper, garlic, ginger, sweet potato, stock and coconut milk into the slow cooker. Mix the corn flour with one tablespoon of cold water, add into the slow cooker and stir to combine. Place the lid on the slow cooker. Cook for 5.5 hours on low or 3.5 hours on high.
  2. Add the Quorn Pieces, cauliflower florets, baby corn and sugar snap peas, and cook for the final 15 minutes before serving.
  3. Spoon into warmed serving bowls and serve with basmati rice (optional).

Chefs tip

Cut the cauliflower into small florets a similar size to the Quorn Pieces to ensure the cauliflower is just tender at the end of the cook time.

Recipe Inspiration

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