Quorn & Vegetable Curry


Organic Rice Bran Oil for frying

1 x Brown Onion (diced)

1/2 x Red Capsicum (diced)

2 x Garlic Cloves (diced)

1 x cup of diced Quorn (chicken alternative)

1 x Potato (diced)

1/2 x Sweet Potato (diced)

1 x Carrot (diced)

1 x Zucchini (diced)

1 x handful of Green Beans (diced)

1/2 cup of cooked Chickpeas

2 x cups of Vegetable Stock (heated)

2-3 teaspoons of curry powder (depending on how hot you like it)

Salt & Pepper (to taste)

Cauliflower Puree or a small amount of Lite Coconut Cream or Soy Cream.  

1-2 cups of Cooked Rice


Stir fry the Onion and Capsicum in a small amount of Organic Rice Bran Oil in a large pan for about 5 minutes.

Add the Garlic and fry for a further 2-3 minutes.

Add the Onion, Capsicum, Garlic, Quorn, Potato, Sweet Potato, Carrot, Zucchini, Green Beans, Chickpeas, Curry Powder and the heated Vegetable Stock to a pressure cooker and cook for 25 minutes.  

If you don’t have a pressure cooker, then just cook it all in a pot on the stove (with the lid on) until all of the ingredients are tender.  You’ll just need to add some more stock if needed. 

Once the vegetables are cooked, then add Salt & Pepper to taste.

Add either a small amount of Coconut Cream, Soy Cream or some Cauliflower Puree until you have a creamy consistency.  Heat through (if needed) when you’re ready to serve.

Serve with some fluffy cooked rice.


Click  HERE  for the Cauliflower Puree recipe.