Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Quorn™, cauliflower & spinach curry by WW

Quorn™, cauliflower & spinach curry

2
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
An easy curry that’s great served with rice or naan bread.

Ingredients

Cumin seeds

1 teaspoon(s), level

Mustard Seeds

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Ground Ginger

½ teaspoon(s), level

Turmeric

½ teaspoon(s)

Olive Oil

1 tablespoon(s)

Onion

1 large, finely sliced

Garlic

2 clove(s), finely sliced

Chilli, green or red

1 individual, deseeded and finely chopped

Root Ginger

10 g, peeled and grated

Tomato

4 large, roughly chopped

Cauliflower, Raw

½ whole, broken into florets

Quorn pieces

350 g, vegan

Vegetable stock cube

1 cube(s)

Spinach

120 g

Coriander, fresh

10 sprig(s), roughly chopped

Instructions

  1. Toast the cumin and mustard seeds in a dry frying pan over a medium heat until they start to pop. Crush using a pestle and mortar and mix with the other spices.
  2. Heat the oil in a large frying pan and cook the onion for 6-8 minutes, or until soft. Add the garlic, chilli and ginger and cook for a further 2 minutes, then add the spice mixture, along with the tomatoes. Cook for 4-5 minutes, then add the cauliflower and Quorn. Stir to coat, then add the stock. Bring to the boil, then reduce to a simmer. Simmer for 15 minutes, partially covered, or until the cauliflower is tender, but not too soft.
  3. Stir through the spinach and cook until it wilts. Season to taste, then stir through the coriander and serve.

You might like

You might like