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Vegan Quorn Coconut Curry

by Pamela Higgins
on 23rd January 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

When it’s still winter and cold outside, we crave comfort food – but often that can be unhealthy, which isn’t what you want when you’re trying to stick to healthy resolutions! This vegan curry is packed with flavour, veggies and protein thanks to Quorn Vegan Pieces while being low in fat and full of goodness.​


Vegan Quorn Coconut Curry

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Ingredients

  • 1 tablespoon olive or coconut oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Small chunk of ginger, peeled
  • 2 tablespoons tomato puree
  • ½ can coconut milk
  • 1 red pepper, sliced
  • 1 aubergine, cut into small chunks
  • 2 large sweet potatoes, cut into small chunks
  • 1 head of broccoli, cut into small florets
  • 1 pack Quorn Vegan Pieces (defrosted)
  • 1 tin chopped tomatoes
  • Salt and black pepper
Prep Time
Serves
4

Instructions

  1. Heat the oil in a large pan and cook the onion and garlic for 10 minutes until softened.

  2. Place the spices, ginger, tomato puree and coconut milk into your Ninja Kitchen cup and blend or pulse until you have a sauce.

  3. Add this to the pan along with the other vegetables and Quorn Vegan Pieces and stir to coat everything.

  4. Pour in the tin of tomatoes and 100ml water, bring to the boil and simmer for 15-20 minutes, until the vegetables have softened and the sauce has thickened.

  5. Serve with brown rice and black quinoa on the side.

Pamela Higgins

My love of healthy food was originally inspired by my commitment to fitness and wellbeing. But that's not to say I don't like a treat from time to time. It was when I started looking for healthy treats that still satisfied my sweet tooth that I realised how little there was to choose from. Despite being labelled 'healthy', many of the recipes I came across relied heavily on processed sugar and fat - which is why I decided to take matters into my own hands.
Read more posts by Pamela Higgins