Simple Quorn, pea and potato curry

Judging by the bottom two drawers of my freezer, you’d think I was single-handedly keeping Quorn^TM 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.

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.

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.

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.

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 Quorn, Pea and Potato curry

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5 from 3 votes

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(if you suffer from allergies, please double check all ingredients before eating)

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 4

Calories:

Author: Becca Heyes

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

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

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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.

Got a few Quorn chunks left over? Here’s another healthy curry recipe to try – my healthier korma:

*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.