THAI-STYLE QUORN & VEGETABLE CURRY

• 1 tbsp vegetable oil • 3 tbsp Cooks’ Ingredients Frozen Thai Mix* • 400ml can essential Waitrose Reduced Fat Coconut Milk • 280g pack Quorn Vegan Pieces • 3 x 160g Waitrose Frozen Fine Cut Vegetable Steamers • Small handful fresh Thai basil leaves, larger leaves torn • 1 tbsp shredded fresh mint • Zest and juice of 1 lime • 2 tbsp roasted peanuts, chopped • 300g noodles or steamed rice to serve

Heat the oil in a saucepan and fry the Thai mix over a low heat for 1-2 minutes, stirring. Add the coconut milk and Quorn pieces to the pan. Bring everything to a simmer and gently cook, with the lid on, for 8 minutes.

Tip in the vegetables and simmer, uncovered, for 3-4 minutes until the vegetables are tender. Stir in the herbs and the lime zest and juice, then scatter over the chopped peanuts. Serve with noodles or steamed rice.

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