Quorn, Sweet Potato & Coconut Curry

Serves 2
Total Time
40 Minutes
2 palm-size Quorn cubes
2 sweet potatoes, peeled and cubed
½ red onion, finely chopped
1 tsp of fennel seeds
1 tsp of ground cumin
1 tsp of garam masala
¼ tsp of white pepper
2 garlic cloves, crushed
Handful of fresh spinach
1 ½ tbsp of coconut milk
1 tsp of coconut oil
Pinch of chilli flakes
Fresh coriander
Juice of half a lemon
Step 1

Boil the sweet potato for 15 minutes. In the meantime, in another saucepan, heat the coconut oil and add the onion, garlic and chilli flakes and stir fry until onion starts to go soft and brown. Once it has, add the quorn pieces, all the spices and 50ml of water. Stir thoroughly.

Step 2

When the potato is cooked, drain and add the Quorn mix on a medium heat. Add the coconut milk and the spinach and stir it all in. And finally, when the spinach has wilted, add the lemon juice and stir again before serving.

Recipe by Scott Harrison, founder of The Six Pack Revolution

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