Quorn Lime and Coconut Vegan Curry

Method

1. Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
2. Add the frozen Quorn Pieces (there's no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
3. Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
4. Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
5. Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
6. Season with salt and pepper as required.
7. Serve with rice and garnish with a sprinkling of freshly chopped coriander.

*Recipe credit: Moral Fibres

Did you know? To increase your fibre and micronutrient intake, why not serve with brown or wild rice, or a whole wheat flatbread?

Chefs tip

If you prefer, you can use reduced-fat coconut milk.