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Quorn Meatless Keema Curry

Try this delicious recipe for keema curry - Quorn Meatless Grounds cooked with peppers, onions, peas and coriander. Your mid-week meals sorted with Quorn.

Serves 4

15 mins


196 cals
(Per serving)

Gluten free

11.8 g protein
(Per serving)

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds


Excellent source of protein



  • 12oz Quorn Meatless Grounds
  • 1 tbs. vegetable oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 peeled garlic cloves, minced
  • 2 tbs. korma curry powder
  • 1 tbs. tomato paste
  • 2 cups vegetable broth
  • 1/4 cup peas
  • 1 tbs. fresh cilantro leaves, chopped
  • salt and pepper to taste


  1. Heat the oil in large skillet and sautee the onion for 4-5 minutes then add the bell pepper and cook until soft. Add the garlic and curry powder and cook for a further 2 minutes.
  2. Stir in the Meatless Grounds, tomato paste and vegetable broth and bring to the boil then simmer for a further 4-5 minutes until the peas are cooked.

Enjoy with basmati rice or naan bread

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