Go Back
Sweet Potato, Broccoli & Quorn Masala Curry
Prep Time
20 mins
Cook Time
30 mins
Course: Main Course
Cuisine: Indian
Author: Joanne
step 1
  • 1 tsp fenugreek seeds
  • 1 tsp mustard seeds
step 2
  • 1 large brown onion peeled, diced
  • 1/2 red bell pepper washed, chopped
  • 1 Bramley cooking apple peeled, cubed
step 3
  • 3 cloves garlic chopped
  • 2 " piece root ginger chopped
  • 2 large tomatoes washed, chopped
  • 2 TBSP curry powder
  • 1/2 tsp sweet smoked paprika
step 4
  • 2 cups coconut milk from a carton not a can
step 5
  • 400 g sweet potatoes peeled, chopped small
  • 200 g broccoli in small florets
  • 300 g Quorn
  • 1 tsp garam masala
step 6
  • 1 lime quartered for serving
  • 1 large handful fresh coriander stems removed, chopped
step 1
  1. place the fenugreek and mustard seeds into a frying pan and toast over medium heat until fragrant - approx. 2 mins - do not allow to burn. Remove from the heat and set to one side.

step 2
  1. Add the diced onion, bell pepper and apple into a large pan and drizzle with a dash of oil or add a splash of water if you prefer to cook oil-free.

  2. Secure a lid and cook on a low heat for 10 minutes until they begin to soften.

step 3
  1. add the chopped garlic, ginger, tomatoes, curry powder and sweet smoked paprika to the pan and stir to combine.

  2. Now stir through the toasted fenugreek and mustard seeds.

step 4
  1. Stir through the coconut milk, replace the lid and allow to simmer on medium heat for 5 minutes for the flavours to infuse.

  2. Use a hand/stick blender to blend the mixture until smooth.

step 5
  1. Add the cubed sweet potatoes, to the pan and replace the lid. Leave to simmer for 5 minutes.

  2. After 5 minutes, add the Quorn and leave to cook for a further 10 minutes with the lid secured.

  3. After 10 minutes (a total of 15 minutes), add the broccoli florets and replace the lid. Leave to simmer for another 3-5 minutes, or until the sweet potato has softened.

  4. Finally, stir through the garam masala.

step 6
  1. Season to taste, then serve the curry topped with the fresh coriander and a squeeze of lime juice.

Recipe Notes

Serve with a side of quinoa or brown rice.