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Vegetarian Curry Hot Pot with Quorn Mince

Vegetarian Curry Hot Pot, made with Quorn Mince, sweet potatoes, chickpeas, spinach, lime, beans and onion, served in bowls.

Meal prep your lunch or dinner this week cooking an exotic Vegetarian Curry Hot Pot with Quorn Mince. Prepare 4 - 6 containers with wholegrain rice and a refreshing mint & cucumber salad in only 30 minutes.

Serves 4

30 mins

Easy

726 kJ
(Per serving)

10g of fat

24 g fibre
(Per serving)

22.5 g protein
(Per serving)

quorn healthy vegetarian mince

Made with Quorn Mince

Low in Fat

Good Source of protein

Good source of fibre

Ingredients

For the curry

  • 200g Quorn Mince
  • 3 medium sweet potatoes
  • 1 chopped onion
  • 400g chickpeas
  • 400g adzuki beans (or another type of tinned beans)
  • 400g chopped tomatoes
  • 2 handfuls of washed spinach
  • 1 tbsp garam masala
  • 1 tbsp turmeric
  • 1 tbsp mustard powder
  • 1 tbsp chilli powder
  • Low cal cooking spray
  • 150g wholegrain rice
  • Fresh mint yoghurt (or make it yourself with chopped fresh mint and plain yoghurt)
  • Slice of lemon for each container

For the salad

  • 1 cucumber
  • 1/2 red onion
  • Splash olive oil
  • Pinch of salt
  • 1/2 lime - squeezed
  • Handful of mint leaves

Method

For the curry

  1. Spray cooking spray into a pan (alternatively heat oil or butter over medium-heat) & add 1 chopped onion.
  2. After 2 minutes, add 1 tbsp. of cumin, mustard powder, turmeric, garam masala and 1 tsp of chilli powder.
  3. Cook for an additional 2 minutes and stir to release the aroma from the spices.
  4. Add 1 tin of chopped tomatoes and a tin of chickpeas with their water.
  5. On the side, peel and chop 3 sweet potatoes into chunks.
  6. Add the potatoes to the pan with 1 cup of washed spinach.
  7. Mix and stir occasionally for 5 minutes.
  8. Add a cup of Quorn Mince and allow the pan to slowly simmer for 15 minutes.
  9. When the sweet potatoes are softened, add a tin of Adzuki beans (in their water) and another cup of washed spinach.
  10. Leave to simmer for 5 minutes.
  11. Serve with wholegrain rice, fresh mint yoghurt and slice a of lemon.

For the salad

  1. Cut 1 cucumber and half a red onion in thin slices and add them to a bowl.
  2. Add a drizzle of olive oil and a pinch of salt to the bowl.
  3. Squeeze half a lime and add in fresh mint leaves.
  4. Mix well together.

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