Prep
10 min
10 min
Cook
25 min
25 min
Total
35 min
35 min
Yield
4 servings
4 servings
Category
Dinner
Dinner
Cuisine
British-inspired
British-inspired
This creamy Quorn curry is designed around simple ingredients that are easy to keep in the freezer, fridge or cupboard. Carrots and onions give the sauce sweetness, while peas add colour and make the dish feel substantial without needing a long ingredient list.
Natural yoghurt gives the sauce a creamy finish without making it too heavy. Stir it in over a low heat at the end rather than boiling it hard, which helps keep the sauce smooth.
Serve the curry with the cooked rice. Leftovers can be cooled promptly and kept covered in the fridge for up to two days, then reheated thoroughly over a gentle heat.
Ingredients
- 1 tbsp Olive oil
- 1 large Onions, sliced
- 3 medium Carrots, peeled and sliced
- 2 Garlic cloves, crushed
- 2 tbsp mild curry powder
- 300g Quorn pieces
- 250ml water
- 250g Rice, preferably basmati
- 200g Peas, frozen
- 150g natural yoghurt
- Salt, to taste
- black pepper, to taste
Method
- Cook the rice according to the packet instructions, then drain if necessary and keep warm.
- Heat the olive oil in a large frying pan or shallow casserole over a medium heat. Add the onion and carrots and cook for 7 to 8 minutes, stirring regularly, until starting to soften.
- Add the garlic and curry powder and cook for 1 minute, stirring.
- Add the Quorn pieces and cook for 4 to 5 minutes, stirring occasionally, until lightly coloured.
- Pour in the water, bring to a gentle simmer and cook for 8 minutes until the carrots are tender and the sauce has reduced slightly.
- Stir in the frozen peas and cook for another 3 minutes until hot.
- Reduce the heat to low. Stir in the natural yoghurt a spoonful at a time until the sauce is creamy and smooth. Do not let it boil hard.
- Season with salt and black pepper and serve hot with rice or flatbreads.
