If adapting a meat curry using Quorn or other meat substitute, do not use the same weight as meat. For example, if the recipe calls for 1kg of meat then use between 500g - 750g of meat substitute. This is just an approximation and sometimes a little more or less is required.

Again, if adapting a meat dish that requires water use vegetable stock. Meat curries get a lot of flavour from the meat juices, meat substitute generally does not impart any real flavour and the addition of vegetable stock can help.

Also, in my experience the amount of water / vegetable stock needs to be reduced when using most meat substitutes. Partly due to using less meat substitute than you would meat and partly due to meat substitute not soaking up liquid as well as meat does. This may vary with individual recipes but a good tip is to not add all the liquid when the recipe indicates. Instead add a little at a time until the desired consistency is achieved. It is easy to add more liquid if necessary but not as easy to reduce a very thin curry.

Quorn chicken fillets and pieces work better if marinated or soaked in vegetable stock first.

Customise your vegetable stock depending on the dish. If making a chicken style dish then vegetable stock on its own will be ok. For meatier dishes try adding some Marmite or gravy granules to give a stronger flavour to the stock.

Always use the best quality ingredients you can find. This is particularly important with chopped tomatoes. The best I have found are Napolina Chopped Tomatoes.

It is no secret that restaurant curries use a lot of oil and salt. This really does add lots of flavour so if you want something similar then just increase the amount of oil and seasoning used. We do not recommend you do this very often but it can make a great treat every now and then.