This recipe comes from Swasthi's healthy Indian recipes. Obviously I changed it to replace the chicken with Quorn, and Quorn doesn't benefit as much from marinade in my opinion. Oh and I did also switch to cooking in the microwave!

I am a long-time fan of Quorn, but I have no idea why they insist on making everything look like it's been printed in a factory. OK sure that's exactly how it is made, but still, it hardly makes for a visually appealing dish. So my advice is to buy the Quorn fillets and just rip them into more realistic chicken pieces. When you do this, no one will even realise it's not actually chicken.

You don't have to cook it in the microwave of course. Use a saucepan for steps 2 and 3 if that's what you prefer, but I warn you, it will be more annoying to wash up.

Step 1: Marinade

Ingredients

• 300g Quorn fillets (defrost in fridge overnight if frozen)
  
• Thumb sized chunk of ginger
• 2 large garlic cloves
• ½ teaspoon turmeric
• ½ teaspoon salt
• ¾ teaspoon garam masala
• ½ teaspoon chilli powder

Instructions

1. Rip the fillets up into uneven chunks and place in a medium-small (about 1 litre) bowl
   
2. Grate the ginger into the bowl
3. Crush the garlic and add to bowl
4. Add the tumeric, salt, garam masala and chilli powder
5. Mix well so the torn quorn is thoroughly covered and set aside while you carry on with the next stage
   

Step 2: Masala

Ingredients

• 2 tablespoons ghee, or vegetable oil
• 1 bay leaf
• 2 green cardamoms
• 2 cloves
• 1 inch piece of cinnamon
• 1 or 2 chilli peppers, chopped
• 1 large onion, finely chopped
• 3 large garlic cloves, crushed
• Thumb sized chunk of ginger, grated
• ½ tin of tomatoes, or ½ carton of passata
• ¾ teaspoon paprika
• ¾ teaspoon garam masala
• ½ teaspoon salt

Instructions

1. Add the ghee or oil to a larger (approx 2 litre) microwave bowl
2. Add the bay leaf, cardamoms, cloves and cinnamon and stir
3. Add the chillis, onion, garlic & ginger
4. Cook on high for 4 minutes followed by 4 on 50% - the onion should be soft by the end
5. Add the tinned tomatoes or passata, paprika, garam masala and salt
6. Cook on high for 4 minutes, loosely covered. Remove the cover and cook at half power for a further 10 minutes. The sauce should be well reduced, almost to a thick paste

Step 3: Combine

Ingredients

• Fresh coriander leaves, chopped
• Fresh mint leaves, chopped
• (optional) ½ tin of coconut milk, yogurt or oat milk

Instructions

1. Add the marinated quorn to the masala sauce along with the fresh coriander and mint, and cook on high for around 3 minutes followed by 8 minutes on low (20%)
2. If you want to have more sauce, add up to half a tin of coconut milk (or an equivalent amount of yogurt or oat milk) and bring to the boil
3. Serve with rice or nan bread