15-Minute Quorn Massaman Curry

Name: 15-Minute Quorn Massaman Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 11.5 oz (300 g) Quorn Meatless Diced ChiQin Pieces; [https://www.quorn.us/products/quorn-meatless-chicken-pieces]; 10 sprays one-calorie spray; 1 red onion, sliced; 10.58 oz (300 g) waxy potato, diced into 1/2-inch cubes; 1 red pepper, sliced; 4 tbs. massaman curry paste; ½ tbs. mustard seeds; 1 x 13.5 fl oz (400 ml) can low-fat coconut milk; 3 lime leaves; ½ cup (100 ml) low salt vegetable stock; 1 tbs. cornstarch; 2.65 oz (75 g) spinach leaves; To garnish (optional):; Red chili, sliced; Peanuts, chopped; Thai basil; To serve (optional):; White basmati rice pouch

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Quorn Chiquin Pieces in a Massaman curry sauce with chopped peppers served with white rice in a black bowl with lime garnish.

This quick and easy vegetarian massaman curry recipe is packed full of fragrant flavors. Made with Quorn Chiqin Pieces and waxy potatoes cooked in a deliciously spiced curry sauce, it’s the ultimate 15-minute mid-week meal for the whole family.

Vegan & Vegetarian Cutlets And Pieces Curry Recipes Weeknight Meals

Serves 4

20 mins

Easy

257 cals
(Per serving)

9.5g of fat
(Per serving)

Gluten free

7.7g fiber
(Per serving)

Made with Quorn Meatless Diced ChiQin Pieces

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Soy-free

High in Protein

High in Fiber

Low in Saturated Fat

No Artificial Ingredients

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Ingredients

11.5 oz (300 g) Quorn Meatless Diced ChiQin Pieces
10 sprays one-calorie spray
1 red onion, sliced
10.58 oz (300 g) waxy potato, diced into 1/2-inch cubes
1 red pepper, sliced
4 tbs. massaman curry paste
½ tbs. mustard seeds
1 x 13.5 fl oz (400 ml) can low-fat coconut milk
3 lime leaves
½ cup (100 ml) low salt vegetable stock
1 tbs. cornstarch
2.65 oz (75 g) spinach leaves
To garnish (optional):
Red chili, sliced
Peanuts, chopped
Thai basil
To serve (optional):
White basmati rice pouch

Method

Heat a large non-stick skillet over medium heat. Add the cooking spray, Quorn ChiQin Pieces, onion and potatoes to the pan. Sauté for 3 minutes, stirring regularly.
Add the red pepper, massaman paste, mustard seeds, coconut milk, lime leaves and stock to the pan.
Mix the cornstarch with one tablespoon of cold water. Add to the pan. Bring to a gentle boil and boil for 11 minutes.
Add the spinach, stir and cook for a final minute.
Remove from the heat and spoon into warmed serving bowls.
Garnish with red chili, peanuts and Thai basil. Serve with basmati rice (optional).