Quorn Mince Curry with Vegetables

1. Pre-heat the oil in a large frying pan and cook the onion and garlic for 1-2 minutes. Add the curry spice blend and mushrooms and cook for a further 3-4 minutes. If the pan is very dry add a tablespoon of cold water, stir often and cover if necessary in between stirring to keep the spices from burning
2. Stir in the stock and tomato puree. Bring to the boil then cover and simmer for 5 minutes
3. Meanwhile, cook the cauliflower and carrot in boiling water for 5 minutes until beginning to soften. Drain well and add to the curry along with the Quorn Mince, grated ginger and green lentils. Stir well then re-cover and cook for a further 8-10 minutes
4. Stir in the fresh coriander just before serving

Serve with chapattis.

Did you know? One portion of your 5-A-DAY equals 80g. This is roughly 2 broccoli or cauliflower spears, a large handful of mushrooms or a mug of frozen peas.