Simple pea and potato curry, with Quorn chunks to add healthy, low calorie protein. You don't need a fully stocked kitchen for this curry - it's so simple and easy to make!

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Judging by the bottom two drawers of my freezer, you’d think I was single-handedly keeping QuornTM in business. Two drawers crammed full of bright orange packets of meat-free mince, sausages, chicken-style chunks, and a few naughtier treats like dippers and kievs. Considering my freezer only has four drawers in total, that’s a lot of Quorn. I feel like I should buy some shares.

Simple pea and potato curry, with Quorn chunks to add healthy, low calorie protein. You don't need a fully stocked kitchen for this curry - it's so simple and easy to make!

I was really excited when I was recently asked along to do some cooking with Quorn in an amazing kitchen in London. A few other bloggers were there too, as well as Quorn ambassador Nic from Nic’s Nutrition, who told us her favourite reasons for cooking with Quorn (it’s high in protein*, low in calories, and really versatile and easy to cook with).

We whipped up a few yummy dishes using various Quorn products, including a meat-free moussaka (which Emily shared on her blog), an Italian-style chickpea socca, and and this tasty pea and potato curry. Here’s me cooking it – excuse the ‘deer in headlights’ look, I clearly should have practised more in front of a mirror.

Cooking in the Quorn kitchen

The curry is really simple to make – start by frying off some sliced onions with some Quorn chicken-style chunks. I love these things, they’re really versatile, and such an easy way to add a bit of healthy protein to a dish. You could also use the larger Quorn fillets, if you prefer.

Simple pea and potato curry, with Quorn chunks to add healthy, low calorie protein. You don't need a fully stocked kitchen for this curry - it's so simple and easy to make!

Then add some cooked potatoes, peas, tinned tomatoes, and those all-important spices. Let it bubble away for a while to get nice and thick (and to let the potatoes absorb all those lovely flavours), and you’re good to go. It really couldn’t be easier – I don’t know why people seem to think that homemade curry needs to be time-consuming, or needs a cupboard stocked with a million different spices! Three or four spices can go a very long way.

By the way, I know I’m always saying that I don’t like peas, but I’ve actually started to enjoy them more lately. I must be growing up or something.

Simple pea and potato curry, with Quorn chunks to add healthy, low calorie protein. You don't need a fully stocked kitchen for this curry - it's so simple and easy to make!

If you want to make this pea and potato curry totally vegan, just opt for the new vegan Quorn pieces instead of the usual kind. I got to try the vegan pieces during my day in the kitchen with Quorn, and honestly I couldn’t tell the difference. They taste just the same! Although I’m not vegan myself, I’m so excited that the range has now been extended to be even more inclusive. I believe they’re currently only available at Asda, but they’re definitely worth checking out.

Simple pea and potato curry, with Quorn chunks to add healthy, low calorie protein. You don't need a fully stocked kitchen for this curry - it's so simple and easy to make!

Simple QuornTM, pea and potato curry

Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4

Ingredients

  • 4 medium potatoes
  • 1 tbsp oil
  • 1 onion, halved then sliced
  • 200 g frozen Quorn chicken-style pieces (~ 1 1/2 cups) - use the vegan ones if necessary
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp Durban masala or mild curry powder
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 4 cardamom seeds (optional)
  • 400 g tin chopped tomatoes (~ 1 1/3 cups)
  • 250 ml vegetable stock (~ 1 cup)
  • 200 g peas (~ 1 cup) - I used tinned, but frozen would be good too
  • Small bunch fresh coriander (cilantro)

Instructions

  • Cut the potatoes into chunks, and boil in a large pan of water until nearly soft.
  • Meanwhile, heat the oil in a large, deep frying pan, and add the sliced onion and Quorn pieces. Cook over a medium heat for 5 minutes, until just turning golden. Add the garlic and ginger, along with the curry powder, garam masala, ground cumin and cardamom seeds, and cook for another 2 minutes.
  • When the potatoes are cooked, drain them and add them to the pan along with the chopped tomatoes, vegetable stock, and peas. Bring to a gentle simmer, and allow to cook for at least 10 minutes, or until you're ready to eat. Serve hot, topped with plenty of fresh coriander
Course: Main meal
Author: Becca Heyes

Pea and potato curry NI

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1/4 of the batch.

*Quorn Mince, Quorn Meat Free Chicken Pieces and Quorn Standard Sausages are a nutritionally healthy protein source. Protein contributes to a growth in and maintenance of muscle mass.

Simple pea and potato curry, with Quorn chunks to add healthy, low calorie protein. You don't need a fully stocked kitchen for this curry - it's so simple and easy to make!Got a few Quorn chunks left over? Here’s another healthy curry recipe to try – my healthier korma:

Healthier korma curry

*Quorn Mince, Quorn Meat Free Chicken Pieces and Quorn Standard Sausages are a nutritionally healthy protein source. Protein contributes to a growth in and maintenance of muscle mass.