Yellow Curry with Quorn pieces, lentils, butternut pumpkin and naan bread

Name: Yellow Curry with Quorn pieces, lentils, butternut pumpkin and naan bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350g Quorn Pieces [https://www.quorn.com.au/products/quorn-pieces]; 800g butternut pumpkin, in small cubes; 400g canned lentils; 400g green beans; 400ml coconut milk; 250ml of water; 2 naan breads; 2 tbsp yellow curry paste; 15 g fresh parsley; sunflower oil; salt and pepper

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A plate of yellow curry with Quorn pieces, lentils and squash sat beside a bowl of coriander & a plate of naan bread.

Curries are the ideal comfort food. Nice, spicy and warming, and you can vary them endlessly! This butternut pumpkin squash yellow curry ticks all the boxes: healthy, quick and delicious!

Curry Pieces Winter Warmers

Serves 4

30 mins

A Little Effort

1896 kJ
(Per serving)

Made with Quorn Pieces

See product See recipes

Low in Fat

Good Source of protein

Good source of fibre

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Ingredients

350g Quorn Pieces
800g butternut pumpkin, in small cubes
400g canned lentils
400g green beans
400ml coconut milk
250ml of water
2 naan breads
2 tbsp yellow curry paste
15 g fresh parsley
sunflower oil
salt and pepper

Method

Heat sunflower oil in a thick-bottomed pan and when the oil has heated up, add the yellow curry paste and stir well. Be careful that the curry paste does not stick.
After 3 minutes add the butternut pumpkin chunks together with coconut milk and water to the pan and let it simmer for 10 minutes on medium heat.
Rinse and drain the lentils before adding them to the pan along with the green beans and Quorn pieces. Let it simmer for another 5-10 minutes on low heat.
Meanwhile, prepare the naan bread according to the instructions on the package.
Serve the yellow lentil curry with butternut pumpkin and Quorn pieces with naan.