- Bring the tomato passata to a boil with the stock and cook for 8-10 minutes. Add a pinch of sugar if necessary to remove any unwanted acidity
- Meanwhile, heat the oil in a pan and fry the red pepper for 2-3minutes. Stir in the onion, Quorn Pieces, garlic and Tikka paste and continue to fry for a further 5-6 minutes
- Add to the tomato passata and vegetable stock and bring to the boil. Cook for a further 2 minutes. Stir in the coriander and yoghurt
Enjoy with basmati rice, mango chutney, raita and naan bread.