Print Recipe

Simple QuornTM, pea and potato curry

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main meal
Servings: 4
Author: Becca Heyes


  • 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)


  • 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