Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes

Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes

Quorn korma with wilted spinach and rice

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

Time to make: 25 mins
Serving: 2 people

Ratings: 5.0

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Ingredients

Measurements explained

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

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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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

Total fat 18 g

Saturated fat 7 g

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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.

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At healthyfood.com, we make healthy living easier with trusted, evidence-based nutrition advice and inspiring, nutritionist-approved recipes. All content is created by qualified experts and reviewed by accredited dietitians.

Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.