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Quorn Vegetarian Rogan Josh

A vegetarian rogan josh curry made with Quorn Pieces topped with dried coconut and coriander atop a bed of saffron rice with a wedge of lemon on the side.

This aromatic and highly spiced curry made with Quorn Pieces, is perfect for curry lovers! Great for a weeknight meal or friday night fakeaway.

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Pieces

High in Protein

Gluten Free

Low in Saturated Fat

No Soy


  • 300g Quorn Vegetarian Chicken Pieces
  • 2 Tbsp Ghee
  • 2 Tbsp Vegetable Oil
  • 5 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 large onion, diced
  • 1/2 cup tomato passata or tomato puree
  • 1 cup vegetable stock
  • 2 tbsp yoghurt
  • 1/4 cup water ( if needed )

Whole Spices

  • 1 Bayleaf
  • 1 cm Cinnamon stick
  • 6 Cloves
  • 10 peppercorns
  • 5 green cardamom

Ground Spices

  • 2 Tsp ground cumin
  • 2 Tsp ground coriander
  • 1-2 Tsp Kashmiri Red Chilli Powder
  • 3/4 Tsp Turmeric Powder
  • 2 Tbsp Paprika
  • 1/2 Tsp Ground Fennel
  • 1/2 Tsp Garam Masala
  • Salt to taste


  • 3 Tbsp coriander leaves
  • 3 Tbsp Toasted Coconut flakes
  • 1 Tsp Sliced Red Chilli
  • 1/4 Tsp Ground Fennel
  • 1/4 Tsp Garam Masala


  1. Heat ghee and oil in a pan. Add the whole spices and sauté for 2 minutes until fragrant.
  2. Add onion, ginger and garlic. Reduce the heat to medium flame and saute for 7-8 minutes until the onions are softened.
  3. Add the Passata sauce, 1/4 cup water, ground spices - cumin, coriander, fennel, kashmiri chilli powder, paprika and salt. Stir to combine. Cook in medium flame for 2 minutes.
  4. Add the quorn pieces and vegetable stock . Cover and cook for 12 minutes.
  5. Stir in 2 tablespoon of yogurt to the gravy, until well blended. If the yogurt is thick, mix the yogurt with a little water to dilute it. Cover and cook for 2 minutes.
  6. Sprinkle garam masala and ground fennel. Taste for seasoning and add more as needed.
  7. Turn off the flame and transfer to a serving dish.
  8. Garnish with toasted coconut flakes, coriander leaves and sliced red chilli.
  9. Serve with Yellow rice, Naan bread and Cucumber Salad.

Recipe by Sandhya Hariharan

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The nation has spoken


2 out of 5 stars


2 out of 5 stars

Shouldn't be 2 Tablespoons of Paprika, should be 2 Teaspoons. Needs more stock and water, it's far too stodgy

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