Photo of Quorn™ korma & cauliflower ‘rice’ by WW

Quorn™ korma & cauliflower ‘rice’

Points® value
Total Time
30 min
10 min
20 min
Serving this veggie curry with cauliflower rice makes this a speedy dinner


Olive Oil

1 tablespoon(s)


1 medium, finely chopped


2 clove(s), crushed

Root Ginger

1 inch slice(s), peeled and grated

Tomato Purèe

2 teaspoon(s), level

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level


1 teaspoon(s)

Chilli Powder

¼ teaspoon(s), level, pinch

Vegetable stock cube

½ cube(s), made with 275 ml water

Quorn pieces

700 g


50 g

0% fat natural Greek yogurt

150 g


20 g, roughly chopped

Calorie controlled cooking spray

4 spray(s)

Cauliflower, Raw

1 whole, blitzed in a food processor or coarsely grated

Coriander, fresh

15 g, roughly chopped


  1. Heat the oil in a large deep nonstick frying pan over a medium heat. Add the onion and cook for 6-8 minutes, until very soft. Add the garlic and ginger and continue to cook for 1 minute. Stir in the tomato purée and spices and cook for 2-3 minutes.
  2. Pour in the stock and bring the mixture to the boil. Let bubble for 2-3 minutes, until the sauce starts to reduce
  3. Add the Quorn and sultanas to the pan, and stir to coat. Simmer for 5-6 minutes, until you have a sticky sauce. Stir in the yogurt and cook for 2 minutes, until warmed through. Season to taste then stir in most of the almonds
  4. Meanwhile, mist another large frying pan with cooking spray and cook the cauliflower ‘rice’ over a medium heat for 5 minutes until tender. Stir through the coriander then season to taste.
  5. Divide the cauliflower between bowls, top with the curry and serve garnished with the coriander and remaining nuts.