Coconut Quorn Curry
Prep time
Cook time
Total time
A mild quick and easy curry that even the mum approved of. Quorn can be easily substituted with earthier chicken or prawns.
Recipe type: Easy
Cuisine: Indian
Serves: 4
  • 2 green chillies
  • Thumb sized piece of ginger
  • 2 garlic cloves
  • 1 red chilli + pinch red chilli powder
  • 1 small onion (finely chopped)
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp fenugreek seeds
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 1 bag Quorn pieces
  • 1 can coconut milk
  • Handful spinach
  • 1 tbsp chopped coriander
  1. Blitz the ginger garlic and chillies.
  2. Finely chop the onion.
  3. Heat a tablespoon of oil in your pan.
  4. Add the mustard seeds and fenugreek seeds
  5. Let them sizzle and splutter.
  6. Now add the onion and cook for two minutes.
  7. Add the turmeric, salt and then the Quorn pieces.
  8. Stir to combine then add the can of coconut milk.
  9. Allow it to simmer on a low heat for five minutes.
  10. Add the spinach and allow it to gently wilt in.
  11. Put the lid on and let it bubble for a further five minutes until the Quorn is cooked through.
  12. Garnish with chopped coriander and sliced red chilli, sprinkle of red chilli powder.
  13. Serve with rice and paratha.
  14. Enjoy
Recipe by Indian Spice Company at