- Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft. Add the garlic, jalepeno peppers and all the ground and fresh spices and fry for a further 2 minutes. Stir in the Quorn Pieces.
- Add the coconut milk and vegetable stock, bring to the boil and simmer gently for 10 minutes.
- Stir in the cherry tomatoes, fresh cilantro leaves, the lime zest and juice a few minutes before the end of the cooking time. Season to taste.
Enjoy with fried plantain and boiled white rice.