Quorn Korma

Heat oil in a pan and add the onions, fry gently for 5 minutes until the onions are golden.

Add the chilli, ginger and garlic and continue to cook for 1 minute. Add the butternut squash, korma sauce and Quorn Pieces and cook over a moderate heat for 5 minutes, stirring constantly.

Make up 300ml vegetable stock using the bouillon jelly, then add the stock and coconut milk into the pan, mixing well. Bring the curry to the boil, then cover and simmer for 15 minutes or until the butternut squash is tender.

Serve with a portion (90g uncooked) of basmati rice and garnish with freshly chopped coriander.