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Healthier korma curry

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 1/2 tbsp oil
  • 150 g Quorn chicken-style pieces (~1 1/4 cups) - or alternative protein
  • 1 onion, diced or sliced
  • 1 bell pepper, diced or sliced (I used 1/2 yellow and 1/2 red)
  • 2 cloves garlic, minced
  • 4 medium mushrooms, sliced
  • 4 pieces tenderstem broccoli, cut into 2 inch pieces
  • 2 tsp curry powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 2 tbsp desiccated coconut
  • 2 tsp caster sugar
  • 1 1/2 tbsp sultanas or raisins
  • 250 ml vegetable stock (~ 1 cup)
  • 200 g full fat Greek yogurt (~ 2/3 cup)
  • 1 tsp cornflour
  • Black pepper
  • Fresh coriander (cilantro), to serve


  • Heat the oil in a large frying pan, and add the Quorn (or whatever protein you’re using) and chopped onion. Cook for a few minutes over a medium heat, until the onion is fairly soft. Add the peppers and garlic, and cook for a couple more minutes. Next add the mushrooms and tenderstem broccoli, and cook for a few more minutes until the mushrooms are soft.
  • Add the spices, coconut, and sugar to the pan, and mix well to coat. Add the sultanas and vegetable stock, and bring to a simmer. Cook for 5 minutes until the vegetables and Quorn are fully cooked.
  • In a small bowl, combine the Greek yogurt with the cornflour, and mix to combine.
  • Just before you're ready to serve, remove the curry from the heat, and allow it to cool for a minute or two. Add a tablespoon or so of the liquid to the yogurt and cornflour mixture, and mix well. Repeat this a couple of times.
  • When the curry has cooled for a couple of minutes, add a dollop of yogurt, and gently mix it in. Repeat until you've added all of the yogurt.
  • Season with plenty of black pepper, and serve topped with chopped coriander.