Do More With Quorn PLUS Speedy Sweet Potato, Quorn & Spinach Curry recipe

Whether you eat meat or not, Quorn is a household name which is synonymous with convenient protein-rich meat-free products making life easier for everyone from competent cooks to those who can just about manage to throw a ready meal in the microwave.

Quorn cookalong at the Underground Cookery School, london

Since they ditched the egg white binding ingredient in favour of vegan-friendly pea protein, even more people can enjoy their wide range of products from Quorn mince and pieces which can be used in a huge variety of recipes from curry to spag bol, to quick and easy ready meals like meat-free shepherd's pie.

My entire family eats meat but it's so convenient to make a protein rich healthy meal using Quorn that I do include it in our meal planning. My son looks after one vegetarian and one meat eating child and finds they both love his Quorn-based meals which saves him cooking two meals at tea time.

Quorn sausages are particularly popular with both my family and the children we look after so meat-free toad in the hole is always a winner,

At a Quorn cookery event at the Underground Cookery School in London recently however I found a new delicious way to serve the sausages cooked with a zingy wholegrain mustard and sweet sticky honey glaze making them the perfect party canapé.

Quorn sausages with honey and mustard glaze

At the same event we got to cook along with a Quorn expert chef and I made a gorgeous aromatic sweet potato and spinach curry using Quorn Pieces (find them in the frozen aisle) instead of the chicken I might have added.
madmumof7 at Quorn cook along at Underground Cookery School,London

Because you don't have to worry about the Quorn cooking through in the way you have to with chicken, the dish was super fast to make and so nice. It smelled divine with curry powder, cumin, garlic  and ginger along with onions, Quorn pieces and spinach. (full recipe below)

curry ingredients

It tasted amazing too. I particularly liked the sweetness from the mango chutney we added. We served the curry with plain boiled rice and a coriander garnish.

Quorn, spinach and sweet potato curry

If you haven't used Quorn recently (or ever) it's worth checking out Quorn's new and updated range of ready meals and delicious meat free products. With the vegan, vegetarian and flexitarian lifestyles becoming every more popular it's great to see so much choice on offer,

Quorn’s ever-expanding range has been designed to help meet this increasing demand for meat free options and offer a greater choice when it comes to quick and tasty protein rich meals. And because the main ingredient in Quorn produces less Co2 emissions and uses less land and water then meat, it’s good for the planet as well. 

Sweet Chipotle Goujons, savoury Bratwurst Sausages and a family friendly Mixed Grill are all new additions to Quorn’s chilled product range. 

Creamy Laksa Curry and fragrant Moroccan Tagine create the new sizzling ready-meals line up, along with improved recipes for the UK’s favourite dishes – Lasagne, Cottage Pie and Tikka Masala.  

So, whether you’re looking for a quick after work meal for one or looking to make the kids something that’s both healthy and delicious, Quorn’s expanding range offers a delicious choice when it comes to eating meat free.

For recipes, meal planning ideas, product details, news and more visit Meanwhile here is the recipe for the tasty curry we made. 
Disclaimer: I attended a cookery event sponsored by Quorn for the purpose of writing this honest review.

Sweet Potato and Spinach Curry with Quorn
 Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
350g Quorn pieces
2 tbsp Vegetable Oil
3 tsp Cumin Seeds
1 Onions, Chopped
3 Garlic Cloves, Chopped
2 tsp Ground Ginger
2 tbsp Medium Curry Powder or to taste
500 ml Vegetable Stock
300g Sweet Potato, diced into 1cm cubes and par boiled for 3 minutes
1tbspmango chutney
200g Spinach leaves
To serve: 
Natural yoghurt
Fresh coriander

1.Heat oil and gently fry cumin seeds, add onion, garlic and Quorn and fry for a further 3 minutes.
2.Stir in the ginger and curry powder and cook for a further minute.
3.Add the vegetable stock, sweet potato and mango chutney and simmer for 10 minutes, stirring occasionally. 
4.Stir in the spinach for the last minute of cooking. 
5.Just before serving top with yoghurt and coriander.
Tip - Deliciously served with rice and naan bread 

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