Quorn™ keema curry
7
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
A veggie version of a traditional, Indian-style curry that's made using Quorn mince instead of meat
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 large, finely chopped
Root Ginger
2 inch slice(s), peeled and grated
Garlic
2 clove(s), minced
Garam Masala
1 tablespoon(s), level
Ground Cumin
1 teaspoon(s), level
Turmeric
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
Instructions
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.
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