Quorn, cauliflower & spinach curry

Total Time
An easy curry that’s great served with rice or naan bread.
  • Cumin seeds
    1 teaspoons, level
  • Mustard Seeds
    1 teaspoons, level
  • Coriander, Dried
    1 teaspoons, level
  • Ground Ginger
    ½ teaspoons, level
  • Turmeric
    ½ teaspoons
  • Olive Oil
    1 tablespoons
  • Onion(s)
    1 large, finely sliced
  • Garlic
    2 clove(s), finely sliced
  • Chilli, Green or Red
    1 individual, deseeded and finely chopped
  • Root Ginger
    10 g, peeled and grated
  • Tomato
    4 large, roughly chopped
  • Cauliflower, Raw
    ½ whole, broken into florets
  • Quorn Vegan Pieces, Frozen
    350 g
  • Vegetable stock cube(s)
    1 cube(s)
  • Spinach
    120 g
  • Coriander, fresh
    10 sprig(s), roughly chopped
  1. Toast the cumin and mustard seeds in a dry frying pan over a medium heat until they start to pop. Crush using a pestle and mortar and mix with the other spices.
  2. Heat the oil in a large frying pan and cook the onion for 6-8 minutes, or until soft. Add the garlic, chilli and ginger and cook for a further 2 minutes, then add the spice mixture, along with the tomatoes. Cook for 4-5 minutes, then add the cauliflower and Quorn. Stir to coat, then add the stock. Bring to the boil, then reduce to a simmer. Simmer for 15 minutes, partially covered, or until the cauliflower is tender, but not too soft.
  3. Stir through the spinach and cook until it wilts. Season to taste, then stir through the coriander and serve.

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