1 medium onion, grated or minced for quicker cooking
1 tbs. fresh ginger, minced
1 small sweet potato, peeled and thinly sliced
3/4 cup strained unsalted tomatoes or canned crushed tomaotes
1 1/4 cup hot vegetable broth
3 cups (3 1/2 oz) fresh spinach leaves, washed and ready to use
3/4 cup mango, peeled and diced
2 tbs. fresh cilantro leaves, chopped
1 tbs. fresh mint leaves, chopped
Heat the oil in a large skillet and cook the spices for 1-2 minutes. Add the grated onion, ginger and sweet potato. Cook for additional 3 minutes.
Stir in the tomato and vegtable broth and bring to the boil. Cover and cook for 2 minutes then stir in the Quorn Meatless Grounds. Cover and cook for 6 minutes, stirring occasionally. Add the spinach and mango and cook for a further 2 minutes.
Season to taste, stir in the freh coriander and mint.
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