Packed with plant-based protein and vibrant greens, it’s a curry that’s sure to satisfy your taste buds and nourish your body.

Makes 8-10 servings.

Stage 1, 2 and  3.

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, grated
• Thumb-sized piece of fresh root ginger, peeled and finely grated
• 1 tbsp mild curry powder
• 1 tsp ground ginger
• 1⁄2 tsp mild chilli powder
• 300g Quorn Mince
• 200ml passata
• 300ml hot vegetable stock
• 200g baby spinach leaves, washed
• 1 bunch of fresh coriander leaves, finely chopped
• 1 small bunch of fresh mint, finely chopped

Method

1. Heat the oil in a large frying pan and cook the onion and ginger over a medium heat until starting to soften.
2. Stir in the spices and cook for a further minute.
3. Add the tomatoes and stock, cover and cook on a medium heat for 2 minutes.
4. Add the Quorn mince, cover and cook for 6 minutes.
5. Add the spinach and cook for a final 2 minutes before adding the chopped herbs.
6. Serve with potato or sweet potato, puréed if in stage 1, mashed if in stage 2 or boiled/baked/roasted as wedges if in stage 3. Boiled wholegrain rice or couscous could also be used in stage 3.