Instructions

1. Peel the sweet potatoes and cut them into small cubes – similar size to the Quorn pieces.
2. Heat half of the oil in frying pan and fry them until golden brown, then set aside. Alternatively scatter them in a roasting dish, season with salt and pepper, scatter some chilli flakes on top and roast for 20-25 minutes until golden, turning them regularly.
3. Meanwhile, heat the reaming oil in a frying pan and add the Quorn pieces. Fry them for about 10 minutes, or until golden, then add the spices, tomato purée, salt & pepper and cook for a couple of minutes. Add water if it’s getting too sticky - it shouldn’t be too dry either.
4. Add half the lime juice then the spinach. Put a lid on and sauté for 3-5 minutes or until the spinach has wilted.
5. Gently mix the sweet potatoes together with the Quorn, then add the coriander leaves and serve.