15-Minute Quorn Massaman Curry

Name: 15-Minute Quorn Massaman Curry
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Asian
Ingredients: 300g Quorn Vegetarian Chicken Pieces; [https://www.quorn.co.uk/products/chicken-style-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; Red chilli, sliced; Peanuts, chopped; Thai basil; White basmati rice pouch

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Quorn Pieces in a Massaman curry sauce with chopped peppers and onion served with white rice in a black bowl with lime garnish.

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.

Vegan & Vegetarian Fillets & Pieces Recipes 15 Minute Meals Vegetarian and Vegan Curry Recipes Weeknight Dinner Recipes

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)

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
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

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.
Add the red pepper, massaman paste, mustard seeds, coconut milk, lime leaves and stock to the pan.
Mix the cornflour with one tablespoon of cold water. Add to the pan. Bring to a gentle boil and boil for 11 minutes.
Add the spinach, stir and cook for a final minute.
Remove from the heat and spoon into warmed serving bowls.
Garnish with red chilli, peanuts and Thai basil. Serve with basmati rice (optional).