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Vegetable and Quorn Curry


Slow but sure....
S: 22st0lb C: 19st7lb G: 10st0lb BMI: 55.1 Loss: 2st7lb(11.36%)
Vegetable and Quorn Curry - Free on RED and GREEN days


2 onions
2 garlic cloves
4 carrots
2 courgettes
7oz/198g swede
2 red peppers
1 chopped chilli - optional
14oz/397g button mushrooms
Fry light
340g Quorn mince
4 tbsp mild curry powder
2 x 400g cans chopped tomatoes
salt and freshly ground black pepper
A small handful of fresh coriander
4 tbsp very low fat natural fromage frais and lime wedges to serve


1. Prepare the ingredients : roughly chop the onions, crush the garlic, cut the carrots, courgettes and swede into bite sized pieces, deseed and roughly chop the peppers and halve the mushrooms.

2. Heat a pan sprayed with fry light. Add the onions and garlic and fry until tender. Add the vegetables, Quorn curry powder and chopped tomatoes along with 8 tbsp water and bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.

3. Season to taste, chop the coriander and sprinkle over. Drizzle with fromage frais and serve with lime wedges.

Serves 4

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