Try this fantastic Indian korma, it’s so good you wouldn’t believe it’s low fat! Replace the Quorn with chicken, lamb or veggies, depending on your preference.


  • 450ml vegetable stock

  • 2 onions, thinly sliced

  • 2 cloves garlic, crushed

  • 1 tablespoon grated ginger

  • 2 teaspoons turmeric

  • 3 cardamom pods, crush and use small black seeds

  • 1 cinnamon stick

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • .5 teaspoon ground chilli powder

  • 300g packet frozen Quorn Pieces

  • 200ml low fat natural yoghurt

  • 2 tablespoons chopped coriander


  • 1.

    Pour half the stock over the onions in a pan, simmer gently for 10-15 minutes or until onions soften, add a little extra water if the stock reduces too much.

  • 2.

    Add the garlic, ginger and spices to the pan and cook for 2-3 minutes, stirring well to prevent burning.

  • 3.

    Add remaining stock and frozen quorn pieces, stir and simmer very gently for 10 minutes.

  • 4.

    Take the korma off the heat, stir in the yoghurt and coriander, season to taste and serve with cooked rice.

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