Heat the oil in a large pan and fry the onions for 3-4 minutes then add the peppers and cook until soft. Add the garlic and the korma paste and cook for a further 2 minutes
Stir in the Quorn Mince, tomato paste and vegetable stock and bring to the boil then simmer gently for 15-20 minutes. Add the peas and coriander and continue to simmer for a further 4-5 minutes until the peas are cooked
Enjoy with basmati rice or naan bread
Tip: You could use your leftover keema curry with Quorn Mince as a delicious topping for a jacket potato for lunch the next day.