Recipes

Brazilian Coconut Curry with Quorn Meatless Pieces

This exotic Brazilian chicken coconut curry recipe is made with creamy coconut milk for the perfect meat-free meal.

Serves 4

20 mins

Easy

333 cals
(Per serving)

22 g of fat

Made with Quorn Meatless Pieces

Soy-free
Excellent source of protein
Non-gmo

Ingredients

  • 1 12oz bag Quorn Meatless Pieces
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 cloves of garlic, diced
  • 1 tsp ground cumin
  • 1 tsp cayenne Pepper
  • 1 tsp ground turmeric
  • 1 tsp ground cilantro
  • 1-2 small jalapeno peppers, deseeded and finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 1/2 cup Coconut milk
  • 1/2 cup vegetable stock
  • 6-8 cherry tomatoes, halved
  • Bunch of fresh cilantro leaves, finely chopped
  • Zest and juice of 1 lime
  • Salt and black pepper to taste

Method

  1. Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft. Add the garlic, jalapeno peppers and all of the ground and fresh spices and fry for 2 more minutes. Stir in the Quorn Meatless Pieces.
  2. Add the coconut milk and vegetable stock, bring to a boil and simmer gently for 10 minutes.
  3. Stir in the cherry tomatoes, fresh cilantro leaves, the lime zest and lime juice a few minutes before the end of the cooking time. Season to taste.

Enjoy with fried plantain and boiled white rice.

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The nation has spoken

3 out of 5 stars (116)

Amy Cooper

4 out of 5 stars

Pretty simple to make. It is a pretty spicy dish, so if you don't like that, maybe cut back on cayenne. The recipe doesn't really tell you when to add the jalapeno or tomatoes. I added jalapeno with ginger and put tomatoes in at very end.

Anita

5 out of 5 stars

This recipe was so easy and tasty, I am adding it to my repertoire of meals. Thanks Quorn!

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