Photo of Quorn™ keema curry by WW

Quorn™ keema curry

Points® value
Total Time
50 min
15 min
35 min
A veggie version of a traditional, Indian-style curry that's made using Quorn mince instead of meat


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped

Root Ginger

2 inch slice(s), peeled and grated


2 clove(s), minced

Garam Masala

1 tablespoon(s), level

Ground Cumin

1 teaspoon(s), level


1 teaspoon(s)

Potatoes, Raw

200 g, peeled and diced into 1.5cm cubes

Tinned Tomatoes

1 can(s), large

Quorn mince

250 g

Peas, fresh or frozen

150 g

Brown Rice, dry

240 g

0% fat natural Greek yogurt

4 tablespoon(s)

Coriander, fresh

15 g


  1. Mist a large saucepan with the cooking spray and put over a medium heat. Add the onion and sauté for 5-6 minutes until its starts to soften and brown. Add the ginger and garlic, then cook for 1 minute, then add the spices and cook for a further minute.
  2. Add the potatoes, chopped tomatoes and 200ml water. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Remove the lid, add the Quorn and continue to cook, covered, for 10 minutes, adding the peas for the last 2 minutes.
  3. Meanwhile, cook the rice to pack instructions. Drain and serve with the curry, a dollop of yogurt and the chopped coriander sprinkled over.