Keep your vegan game strong with this cracking Quorn korma packed full of veggies, spice and creamy coconut milk.
Heat the oil in a large pan over a medium-high heat. Add the onion and pepper and cook for 5 min until softened. Add the curry powder and cook for 2 min, then add the Quorn and toss to coat.
Add the cherry tomatoes, coconut milk and 100ml water to the pan. Bring to the boil, then reduce the heat and simmer for 10 min.
Add the spinach and cook until just wilted, then stir through the coriander. Meanwhile, heat the rice and quinoa according to the pack instructions.
To serve, divide the rice and curry among 4 bowls, and garnish with the extra coriander.
YOU CAN FREEZE the remaining ½ can of evaporated coconut milk for up to 1 month. Defrost and blend the milk to restore its texture before adding it to another recipe.