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.
- Vegetarian and Vegan Curry Recipes
- Gluten Free Recipes
- Vegetarian Mince & Meatballs Recipes
- Indian Food Recipes
Serves 4
Easy
204 cals
(Per serving)
Gluten free
11.8 g protein
(Per serving)
Made with Quorn Mince
High in protein
Gluten free
Low in saturated fat
No soy
Ingredients
- 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
Method
- 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
- 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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