Photo of Quorn™ korma with coriander cauliflower ‘rice’ by WW

Quorn™ korma with coriander cauliflower ‘rice’

SmartPoints® value per serving
Total Time
30 min
10 min
20 min
Serving this veggie curry with cauliflower rice helps keep the SmartPoints low and makes it speedier.


Olive Oil

1 tablespoons


1 medium, finely chopped


2 clove(s), crushed

Root Ginger

1 inch slice(s), peeled and grated

Tomato Purèe

2 teaspoons, level

Ground Cumin

1 teaspoons, level

Coriander, Dried

1 teaspoons, level


1 teaspoons

Chilli Powder

¼ teaspoons, level, pinch

Vegetable stock cube(s)

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.

Start eating better than ever!