Quorn and Almond Curry with Spinach Recipe

(50 ratings)

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  • Vegetarian
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Nutrition Per PortionRDA
Calories637 Kcal32%
Fat33 g47%
Saturated Fat3 g15%


  • 1tbsp vegetable oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, peeled and chopped
  • 175g (6oz) Quorn chicken-style pieces
  • 1tbsp ground cumin
  • 400g can chopped tomatoes
  • 410g can chickpeas, rinsed and drained
  • 4tbsp ground almonds
  • large handful spinach
  • juice 1 lemon

to garnish

  • 25g (1oz) toasted, flaked almonds
  • 1tbsp fresh mint, chopped


  1. Heat the oil in a saucepan and fry the onion and garlic for 5 minutes. Add the Quorn and cumin, and cook for a few minutes. Add the tomatoes, chickpeas, ground almonds and 100ml (4fl oz) water. Season with salt and pepper, and cook for 10 to 15 minutes.

  2. Add the spinach and lemon juice. Cook for 2 minutes, until the spinach wilts, then sprinkle the toasted almonds and mint on top. Serve with brown rice.

Top Tip for making Quorn and Almond Curry with Spinach

Ring the changes with this curry by replacing the Quorn with cubes of Paneer cheese or 2 cubed chicken breasts.

Food Writer

Rebecca Smith was a Food Writer for Woman & Home and during her time with the magazine she was responsible for bringing an impressive array of mouth-watering recipes to womanandhome.com. These recipes ranged from slow-cooked Shoulder of Lamb and Hot Water Crust Ham Hock Pies, to sweet treats such as a delectable Chocolate Brownie Cake and intricate Pistachio and Rose Water cake.


Following her work with Woman & Home, Rebecca went on to become the Deputy Editor at Delicious Magazine.