1-2 small, green chillies, deseeded and finely chopped
1 tbsp finely chopped fresh ginger
400ml Coconut milk
1 vegetable stock cube dissolved in 100ml hot water
6-8 cherry tomatoes, halved
Bunch of fresh coriander leaves, finely chopped
Zest and juice of 1 lime
Salt and black pepper to taste
Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft. Add the garlic, jalepeno peppers and all of the ground and fresh spices and fry for a further 2 minutes. Stir in the Quorn Pieces.
Add the coconut milk and vegetable stock, bring to the boil and simmer gently for 10 minutes.
Stir in the cherry tomatoes, fresh coriander leaves, the lime zest and juice a few minutes before the end of the cooking time. Season to taste.