Quorn korma with wilted spinach and rice
Nutrition Info.(per serve)
1 tablespoon olive oil
1 small onion, finely chopped
1 red capsicum, diced
1 tablespoon mild curry powder
250g Quorn pieces or mince
400g can cherry tomatoes
1/2 cup light coconut milk
3 cups chopped spinach
1/4 cup chopped fresh coriandercilantroX, plus extra to garnish
250g pack microwaveable rice and quinoa
Total fat 18g
Saturated fat 7g
Dietary fibre 20g
- In a large saucepan, heat oil over medium-high. Add onion and capsicum and cook until softened. Add curry powder and cook for 2 minutes. Add Quorn and toss to coat.
- Add cherry tomatoes, coconut milk and 1 cup of water. Bring to the boil. Reduce heat and simmer for 8 minutes.
- Add spinach and cook until just wilted. Stir coriander through curry. Heat rice according to pack directions.
- To serve, divide rice and curry between 2 bowls, and garnish with extra coriander.