1-2 small jalapeno peppers, deseeded and finely chopped
1 tbsp finely chopped fresh ginger
1 1/2 cup Coconut milk
1/2 cup vegetable stock
6-8 cherry tomatoes, halved
Bunch of fresh cilantro leaves, finely chopped
Zest and juice of 1 lime
Salt and black pepper to taste
Method
Heat the oil in a large saucepan and fry the onions for 4-5 minutes until soft. Add the garlic and all of the ground and fresh spices and fry for a further 2 minutes. Stir in the Quorn Tenders.
Add the coconut milk and vegetable stock, bring to the boil and simmer gently for 10 minutes.
Stir in the lime zest and juice and garnish with the coriander leaves.
Enjoy with fried plantain and boiled white rice.
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