Quorn korma with wilted spinach and rice

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

Save to favs/meal planning

See favs

Serving 4 of your 5-plus-a-day, this is an easy, vegan Indian dish. It's rich, creamy, mildly spiced, and delicious.

Serves: 2

Time to make: 25 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 small onion, finely chopped
1 red capsicum, diced
1 tablespoon mild curry powder
250g Quorn pieces or mince
400g can cherry tomatoes
½ cup light coconut milk
3 cups chopped spinach
¼ cup chopped fresh coriandercilantroX, plus extra to garnish
250g pack microwaveable rice and quinoa

Instructions

Stay Awake

1 In a large saucepan, heat oil over medium-high. Add onion and capsicum and cook until softened. Add curry powder and cook for 2 minutes. Add Quorn and toss to coat.

2 Add cherry tomatoes, coconut milk and 1 cup of water. Bring to the boil. Reduce heat and simmer for 8 minutes.

3 Add spinach and cook until just wilted. Stir coriander through curry. Heat rice according to pack directions.

4 To serve, divide rice and curry between 2 bowls, and garnish with extra coriander.

Nutrition Info (per serve)

Calories 557 cal

Kilojoules 2330 kJ

Protein 30 g

Total fat 18 g

Saturated fat 7 g

Carbohydrates 60 g

Sugar 21 g

Dietary fibre 20 g

Sodium 120 mg

Calcium 130 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT