A spiced Caribbean inspired curry served with coconut rice & peas.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 10


Quorn Curry
• 750g Quorn Pieces
• 1 chilli, chopped
• 50g onion, chopped
• 1 tbsp cumin
• ½ tsp cayenne pepper
• ½ tbsp ground coriander
• 1 tbsp masala
• 3 tbsp curry powder
• ½ tsp ground ginger
• 2 tbsp vegetable oil
• 500ml coconut milk
• Seasoning

Rice & Peas
• 800ml coconut milk
• 4 sprigs fresh thyme
• 2 cloves garlic, crushed
• 2 tsp ground all spice
• 400ml water
• 800g long grain rice
• 800g canned kidney beans, drained and rinsed
• Seasoning


1. Using a blender or stick blender, blitz the chilli and onions, and mix with the cumin, cayenne pepper, coriander, masala, curry powder and ginger into a paste. 2. Sauté the paste in oil for 1-2 minutes, add the coconut milk and Quorn Pieces. Cook for a further 15 minutes and season to taste.
3. For the rice and peas: combine the coconut milk, thyme, crushed garlic, all spice and water in a medium saucepan over medium heat, and bring to a boil.
4. Stir in the rice and kidney beans. Cover saucepan and cook for 20 minutes, or until all liquid is absorbed.
5. Remove pan from heat, season and discard thyme springs.
6. To serve; plate a portion of the Quorn curry on a bed of the rice and peas or serve in individual dishes.

Hints & Tips

Serve with a vibrant salad and plantain chips. Can also be served as a wrap using dahl roti.

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