Quorn korma with wilted spinach and rice
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
Total cost: $18.20 / $9.10 per serve
(at time of publication)
Ingredients
- 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 coriander, 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
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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.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
