Mini post: Curry in a Hurry

If you ever have that curry craving this is your new go-to recipe! It’s so quick and simple to make and of course- student friendly!

As I no longer eat meat I used Quorn chicken fillets in this recipe. It was my first time using the fillets and I was admittedly quite sceptical but I have to say they do have a really great texture when cooked in a sauce. Of course, meat eaters out there can use chicken instead but I do recommend trying Quorn first as they’re only £1 for a pack of 6! (They were on offer in Morrisons).
I added a spoonful of Philadelphia in this curry at the end- yes, I know that sounds really strange but trust me it made the curry taste amazing- it adds creaminess and compliments the spice so it’s like adding yogurt/coconut milk.
I also added 1 tablespoon of honey which is also quite unusual but it makes such a difference as it takes away the acidity from the chopped tomatoes. You can use 1 teaspoon of sugar instead but I personally prefer honey for this recipe.
This recipe makes about 3 servings so you can freeze it and defrost it later for whenever you’ve forgotten to do your food shop!
Guys definitely try this recipe out (and you can thank me later!).



1 tsp olive oil

2 Quorn fillets

1 can of chopped tomatoes

1 tbsp tomato ketchup (or 1 tsp tomato puree if you have any)

1 courgette, chopped into chunks

3 mushrooms, thickly sliced

1/2 red onion, sliced

2 tbsp tomato ketchup

1/4 bag kale (spinach also goes well)

1-2 tbsp garlic and herbs Philadelphia

2 tbsp Rogan Josh curry paste

1 tbsp honey

1/2 tsp ground cinnamon

1 tsp curry powder

1 tsp cajun powder

1 tsp garlic powder

Pepper and salt to taste



1. Heat the olive oil in a large saucepan then add the onion and fry until slightly translucent.

2. Add the courgette and once slightly cooked add the mushrooms.

3. Turn the heat down as you add the chopped tomatoes, 1/2 cup water, ketchup, curry paste and spices.

4. Microwave the Quorn fillets just enough so that they’re soft enough to cut into chunks then add to the pan.

5. Bring to boil, add the kale and honey, then simmer for 15 mins (or until slightly thickened).

6. Once thickened stir in the Philadelphia


Serve with rice, couscous, pita or all three (tempting I know).


Let me know if you’ve tried out this recipe in the comments below or on instagram!


Andri x


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