If you like it hot, you will love this aromatic chunky vegetable and Quorn Mince curry. It's absolutely packed with flavour, with a fiery kick of Madras sauce.
Serves 4
25
mins
Easy
1184 kJ (Per serving)
Ingredients
300g Quorn Mince
1 large potato, peeled and cut into bite-sized chunks
175g cauliflower (medium size), cut into small florets, optional
1 jar Madras Curry Cooking Sauce
175g green peas
2 handfuls fresh, baby spinach leaves
Salt and black pepper
Method
Blanch potatoes and cauliflower for 8-10 minutes.
Pour the curry sauce into a large pan and heat gently.
Add the Quorn mince, potato and cauliflower to the sauce. Bring to the boil, reduce the heat and simmer for another 10 minutes, stirring frequently.
Add the peas and spinach and cook for 2-3 minutes. Season if required.
Serve the curry with mango chutney, naan or chapatti bread and rice.