

Curries, Asian-style
1 ratingsRate
Quorn korma with wilted spinach and rice
Photographer: Melanie Jenkins
Serving 4 of your 5-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
Units: Metric | Imperial (US)
- 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
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Instructions
- 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.
- Add cherry tomatoes, coconut milk and 1 cup of water. Bring to the boil. Reduce heat and simmer for 8 minutes.
- Add spinach and cook until just wilted. Stir coriander through curry. Heat rice according to pack directions.
- To serve, divide rice and curry between 2 bowls, and garnish with extra coriander.
Nutrition Info (per serve)
-
Calories 557cal
-
Kilojoules 2330kJ
-
Protein 30g
-
Total fat 18g
-
–Saturated fat 7g
-
Carbohydrates 60g
-
–Sugars 21g
-
Dietary fibre 20g
-
Sodium 120mg
-
Calcium 130mg
-
Iron 7mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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First published: Jan 2018
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