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. It’s gently creamy with a fresh citrus kick from the lime, and while it has a mild warmth from the chilli, it’s easy to keep things milder if you prefer.

I’m a huge fan of Quorn. I found it invaluable in my transition from firstly meat-eater to a flexitarian, and then from a flexitarian to a 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.

I’ve also found that having reliable freezer staples, like Quorn, on hand also makes it much easier to avoid last-minute takeaways when time and energy are low.

A study found that eating a largely plant-based diet is one of the best ways to avert the climate crisis, so as well as making us feel good, it means we’re helping the planet too. Simple swaps like choosing plant-based proteins for everyday meals can really add up over time, especially when they’re this easy to cook.

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! It’s also the sort of recipe that’s perfect for using up odds and ends in the fridge.

Ingredients

• 1 bag Quorn Vegan Pieces (280 g)
• 2 small limes – juiced
• 250 ml vegetable stock
• 1 red onion – finely diced
• 1 fresh red chilli – finely diced (or less, to taste, if you prefer a milder curry)
• 1/2 can of coconut milk (light coconut milk works just as well if that’s what you have)
• 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 (optional, depending on how much heat you like)
• 1 teaspoon cornflour mixed with one tablespoon of water
• Salt and pepper to season

Instructions

• Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
• 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.
• 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. If you want to boost the veg content, this is a great point to stir through a handful of spinach, peas, or whatever vegetables need using up.
• Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
• Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat. Season with salt and pepper as required.
• Serve with rice and the vegetables of your choice, and garnish with a sprinkling of freshly chopped coriander. We usually go for wholegrain rice, but it’s just as good with whatever you already have in the cupboard.

Storage & Reheating

Any leftovers can be refridgerated and reheated the next day. It also freeze well for up to one month, which makes this a great option for batch cooking. Quorn, itself, says that you can freeze Quorn once it has been cooked. As long as your meal is cold before freezing and all the other ingredients are suitable for freezing and reheating, you can keep it in the freezer for up to a month.

Printer-Friendly Recipe

Want to print it out and save it for later? Here’s the printer-friendly recipe:

Quorn Lime and Coconut Vegan Curry

Make this delicious vegan lime and coconut curry, made with Quorn Vegan Pieces. The dish is made in one pan in just 20 minutes, making it perfect for a no-fuss, tasty weeknight dinner.

Print Recipe

Prep Time:3 minutes mins

Cook Time:20 minutes mins

Ingredients

• 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

Instructions

• Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
• 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.
• 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.
• Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
• Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
• Season with salt and pepper as required.
• Serve with rice and garnish with a sprinkling of freshly chopped coriander.

Servings: 3

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, back in 2015 the brand started to incorporate vegan-friendly items into its lineup. Now, whilst not all items are vegan, it has a great range of options that help support a vegan lifestyle.

Enjoy!

PS: you might enjoy my vegan and vegetarian slow cooker recipes too!