Photo of Quorn™, cauliflower & spinach curry by WW

Quorn™, cauliflower & spinach curry

2 - 3
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
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


½ teaspoons

Olive Oil

1 tablespoons


1 large, finely sliced


2 clove(s), finely sliced

Chilli, Green or Red

1 individual, deseeded and finely chopped

Root Ginger

10 g, peeled and grated


4 large, roughly chopped

Cauliflower, Raw

½ whole, broken into florets

Quorn pieces

350 g, vegan

Vegetable stock cube(s)

1 cube(s)


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.