Quick Quorn Lime & Coconut Vegan Curry Recipe
Looking for some plant-based midweek dinner inspiration? Try my lime and coconut curry recipe, made with vegan Quorn pieces, that comes together in just twenty minutes.
I’m a huge fan of Quorn. I found it invaluable in my transition from firstly meat-eater to flexitarian, and then from flexitarian to vegetarian way back in 2006. And now, whilst I’m not fully vegan, we work hard to minimise the amount of dairy products we consume. This means that, more often than not, the meals that we put on the table are vegan-friendly.
A study found that eating a largely plant-based diet is one of the best ways to avert the climate crisisso as well as making us feel good, it means we’re helping the planet too.
So, to help inspire you to try something plant-based for dinner, I’ve got my delicious vegan lime and coconut curry recipe, made using vegan Quorn pieces to share with you.
Quick & Easy Quorn Vegan Curry Recipe
One of my favourite midweek meals to cook is this tasty lime and coconut vegan curry. This is made with Quorn Vegan Pieces. As well as being downright delicious, the dish comes together in about 20 minutes and uses just one pot. My kind of midweek meal!
Here’s the printer-friendly recipe!
- 1 bag Quorn Vegan Pieces 280g
- 2 small limes – juiced
- 250 ml vegetable stock
- 1 red onion – finely diced
- 1 fresh red chilli – finely diced
- 1/2 can coconut milk
- Handful of fresh coriander – finely chopped and a little more to garnish
- 1 tablespoon olive oil
- 1 teaspoon powdered turmeric
- 1/4 teaspoon chilli flakes
- 1 teaspoon cornflour mixed into one tablespoon water
- Salt and pepper to season
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Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
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Add the frozen Quorn vegan pieces (there’s no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
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Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
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Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
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Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
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Season with salt and pepper as required.
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Serve with rice and garnish with a sprinkling of freshly chopped coriander.
I like to serve my curry with a side of vegetables.
Why I Love Quorn
I find Quorn particularly invaluable when I want something quick, easy, and tasty during the week. Particularly after a long day at work. The ability to take something protein-packed from the freezer to create a healthy dinner when I’m time-pressed is something that makes my life so much easier!
Quorn didn’t used to vegan-friendly. However, a few years ago the brand started to incorporate vegan-friendly items into its lineup. Now, whilst not all items are vegan, there’s a great range of products that help support a vegan lifestyle.
Enjoy!
PS: you might enjoy my vegan and vegetarian slow cooker recipes too!
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