Vegetable Mince Curry

Ingredients:

1 large potato, peeled and cut into bite-sized chunks

175g cauliflower (medium size), cut into small florets, optional

1 jar Madras Curry Cooking Sauce

300g Quorn Mince

175g green peas

2 handfuls fresh, baby spinach leaves

Salt and black pepper

Directions:

Blanch potatoes and cauliflower for 8-10 minutes.

Pour the curry sauce into a large pan and heat gently.

Add the Quorn mince, potato and cauliflower to the sauce. Bring to the boil, reduce the heat and simmer for another 10 minutes, stirring frequently.

Add the peas and spinach and cook for a further 2-3 minutes. Season if required.

Serve the curry with mango chutney, naan or chapati bread and rice.