1 vegetable stock cube dissolved in 100ml boiling water
2 tbsp vegetable oil
1 large red pepper, very finely diced
1 onion, grated
2 cloves of garlic, crushed
2 tbsp Tikka Masala Paste
Large bunch of fresh coriander, finely chopped
150ml natural yoghurt
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.
Tip: Try making a few extra portions of this dish and freeze for a quick and delicious meal at a later date! This is also a great dish to use up veggies you may have in the kitchen like courgette or mushrooms.