I have eaten Quorn as part of a healthy diet for the past twenty years; it’s high in protein, low in fat and calories and can be used as a substitute for chicken, minced meat and even bacon and sausages now, with some of the new products that are coming out. Although I am not a vegetarian, it has helped me when I have been following a calorie controlled diet, plus it’s so easy and quick to cook with too.
My mum, sister and niece are all vegetarians, and Quorn is a lifesaver at certain times of the year when catering for lots of people with many a Quorn roast being served on the Easter and Christmas table in my house, as well as using the leftovers as a veggie cold cut for sandwiches and salads.
It’s a fabulous ingredient to use for everyday recipes too, and even my meat-loving husband is happy to eat the odd bowl of Quorn stew, casserole and especially Quorn curry, which we all look forward to eating when I make it. I have made Quorn pies, spaghetti, chilli, casseroles, curries and even risotto with it before with great success, and I always have several bags of it in my freezer or fridge.
As my local farm shop had crates of lovely sweet potatoes on offer the other day, I decided to make a Quorn and sweet potato curry. Rich in tomatoes and onions, and using Quorn chicken style pieces, this curry was on the table in under an hour, another benefit of using Quorn as your main protein ingredient. Plus, as I was with my mum and dad, it made the perfect meal to serve to veggies and non-veggies.
You can substitute the sweet potatoes with butternut squash or pumpkin when they are in season, and my mum has made this curry with chickpeas before, which is also very tasty. Serve with steamed basmati rice and mango chutney for a simple yet hearty lunch or supper dish, and any leftovers make amazing little curry puff pies or samosas the next day.
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