Instructions

1. Finely chop the onion, garlic, celery, carrot and green pepper.
2. Heat 2 Tbsp olive oil in a large, heavy-based saucepan and gently sauté (under cover) the chopped vegetables for about 10 minutes until they are tender.
3. Halve the mushroom and to the pan. Cook for a further 8-10 minutes until the mushroom cook down.
4. Add the spices, stir for a minute, then add the tomato purée and coat everting well. Pour in the tinned tomatoes. Using the tin, add 1 tin of water. Season with salt and pepper then bring to the boil.
5. Turn down the heat and gently simmer for 30 minutes until you get a velvety, thick sauce.
6. Drain the kidney beans and stir into the sauce. Add the Quorn, stir through, then turn up the heat and cook for 10-15 minutes. Add the chopped coriander and a squeeze of lime juice.
7. Serve warm, garnished with coriander and a dollop of soured cream or cream fraîche, if liked.