• 1 large potato, peeled and cut into bite-sized chunks
  • 175g medium-sized cauliflower, cut into small florets, optional
  • 1 x 420g jar Madras curry cooking sauce
  • 350g Quorn mince
  • 160g shelled peas
  • 2 handfuls fresh baby spinach leaves
  • Mango chutney, to serve
  • Naan bread, to serve
  • Rice, to serve


  1. 1

    Boil the potato chunks and cauliflower for 8-10 minutes, until tender, then drain.

  2. 2

    Pour the curry sauce into a large pan and heat gently. Add the Quorn mince, potato and cauliflower to the sauce. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring frequently.

  3. 3

    Add the peas and spinach to the pan and cook for a further 2-3 minutes.

  4. 4

    Serve the curry with mango chutney, naan bread and rice.

  5. 5

    * For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.

Nutritional Details

Each serving provides
  • Energy 1084kj 259kcal 13%
  • Fat 8.0g 11%
  • Saturates 1.8g 9%
  • Sugars 2.3g 3%
  • Salt 1.2g 20%

% of the Reference Intakes

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