Quorn korma with wilted spinach and rice

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

Photographer: Melanie Jenkins

See favs

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

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.

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.

See favs PRINT