Quorn Mince Keema Curry

Try this delicious recipe for a keema curry cooked with Quorn Mince, peppers, onions, peas and coriander. Quorn Mince is high in protein and low in saturated fat for a healthy mid-week meal.

Serves 4


204 cals
(Per serving)

Gluten free

Made with Quorn Mince

High in protein
Gluten free
Low in saturated fat


  • 350g Quorn Mince
  • 1 tbsp vegetable oil
  • 1 onion, large, diced
  • 2 cloves garlic, crushed
  • 1 red pepper, diced
  • 2 tbsp korma paste
  • 1 tbsp tomato paste
  • 400ml vegetable stock
  • 50g peas
  • 1 tbsp fresh coriander, chopped
  • Seasoning to taste


  1. Heat the oil in a large pan and fry the onions for 3-4 minutes then add the peppers and cook until soft. Add the garlic and the korma paste and cook for a further 2 minutes
  2. Stir in the Quorn Mince, tomato paste and vegetable stock and bring to the boil then simmer gently for 15-20 minutes. Add the peas and coriander and continue to simmer for a further 4-5 minutes until the peas are cooked

Enjoy with basmati rice or naan bread

Chefs tip

You could use your leftover keema curry with Quorn Mince as a delicious topping for a jacket potato for lunch the next day.

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