Instructions

1. Heat a little olive oil in a wok or deep frying pan over medium heat.
2. Add the Quorn pieces and sliced onion, and stir-fry for about 8 minutes, until the onion softens and the Quorn starts to brown slightly.
3. Add the garlic, chopped chilli, cumin seeds, and oregano. Stir for a minute until fragrant.
4. Stir in the tomato purée (or chipotle paste) and smoked paprika, coating the Quorn evenly in the spices.
5. Pour in the tomato sauce and add the bay leaf. Bring to a gentle boil, then reduce the heat to a simmer. Add a splash of water if needed to adjust the consistency.
6. Cook for about 10 minutes, stirring occasionally, until the sauce thickens and the flavours mix together.
7. Add the spinach (frozen or fresh) and cook for another 3–5 minutes, until wilted and fully incorporated.
8. Season with salt and pepper to taste, remove the bay leaf, and serve warm.