Keralan Curry with Quorn Pieces

Try this meat free version of a classic Keralan Pieces curry recipe, with Quorn Pieces, vegetables and coconut milk.

Serves 4

30 mins

A Little Effort

Gluten free

Made with Quorn Pieces

High in protein
Gluten free
Low in saturated fat
Source of protein


  • 300g Quorn Pieces
  • 1 tbsp rapeseed oil
  • 1 tsp mustard seeds
  • 2 tsp cumin seeds
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, peeled and finely chopped
  • 1 tbsp ginger, peeled and finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground fenugreek
  • 1 tsp turmeric
  • 1 green chilli, deseeded and chopped
  • 1 large sweet potato, peeled & cut into 2.5cm chunks
  • 1 large carrot, peeled & cut into small chunks
  • 1 large courgette, cut into chunks
  • 1/4 cauliflower, cut into florets
  • 5 okra, sliced
  • 300ml vegetable stock
  • 400ml coconut milk
  • 10 curry leaves
  • 1 tbsp garam masala
  • 1 tbsp fresh coriander, chopped


  1. Heat the oil in a large saucepan and add the mustard and cumin seeds. Gently fry for 1 minute. Add the onion, garlic, ginger, coriander, fenugreek, turmeric, chilli and Quorn Pieces and fry for a further 3 minutes until the onion is soft
  2. Stir in the vegetables and add the coconut milk, vegetable stock and the curry leaves
  3. Bring to the boil and then reduce the heat and cover and simmer for 15 minutes. Stir in the garam masala and cook for a further 5 minutes until the vegetables are tender
  4. Garnish with green chilli and fresh coriander

Serving Suggestion

Delicious served with fluffy basmati rice or naan bread


The Keralan Curry is quite mild replace the green chillies with birds eye ones for a hotter curry

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