- Pre-heat the oil in a large frying pan and cook the dry spices for 1-2 minutes. Add the grated onion, ginger and sweet potato. Cook for a further 3 minutes
- Stir in the tomato passata and stock and bring to the boil. Cover and cook for 2 minutes then stir in the Quorn Mince. Cover and cook for 6 minutes, stirring occasionally. Add the spinach and mango and cook for a further 2 minutes
- Season to taste, stir in the fresh coriander and mint
Serve with mini poppadums.