Indian, Vegan Cooking

Quick and easy Quorn korma

This dish uses a meat substitute and was one of the first dishes I made vegan as it was just a simple substitute of chicken to Quorn. Whilst substitute meats aren’t the most healthy compared to fresh food, Quorn is not too bad. It’s relatively high in protein, low in fat and has a much lower impact on the environment than meat. Unfortunately, you can’t get away from the fact that it’s still processed food and its overall nutritional value is quite low per gram compared to say kale or quinoa. I personally think it’s great, especially if you are new to vegan and looking for some quick meal options to get you going – just substitute this in and that’s it…

I also don’t really mind that it’s processed; I used to eat much worse things… For me, vegan isn’t about being healthy per se, it’s about not killing animals, and anything that helps you do that is a big plus in my opinion! One final thing to note, too much Quorn makes you very gassy  – all that mycoprotein! So don’t substitute every meal with it or your house will stink!! lol

Here’s everything you need for the meal:


  • Bag of vegan Quorn
  • Red onion
  • Garlic
  • Ginger
  • Carton of coconut cream
  • Cashew nuts
  • Oil
  • Cinnamon
  • Cardamon pods
  • Chilli flakes
  • Ground almonds
  • Tumeric
  • Jaggery (cane sugar)
  • Rice
  • Salt

Step 1

Get the rice on following my perfect rice recipe.

Step 2

Slice and fry the onions in a little oil, then add the Quorn pieces, some cashew nuts and a piece of cinnamon and fry until golden.

Step 3

Bash open some cardamom pods and discard most of the shells (keep some shells as the shells have a lot of flavour too). Add those to the pan along with some grated garlic and ginger, chilli flakes, salt, ground almond powder and turmeric. Fry for about 5 minutes.

Step 4

Add the full carton of coconut cream and mix in before adding some jaggery and mixing well. Simmer on a low heat for about 2-3 minutes.

Step 5

Serve and eat!

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