Vegetarian curry with cauliflower rice

INGREDIENTS:

Curry paste 100g

Chopped tomatoes (1 tin)

Peppers x3

Mushrooms (200g)

Courgette (150g)

Onion

Cauliflower (400g)

Quorn (200g)

Spinach (150g)

Olive oil (2 tbs)

METHOD:

1. Soften the onions and peppers in the oil.

2. Add courgette, mushroom, curry paste, 100ml water, tin of chopped tomatoes.

3. When simmering, add the quorn, cook for 12 mins, add the spinach, mix through.

4. While the curry is cooking remove outer leaves from the cauliflower, cut into chunks and blend for 30 seconds (or alternatively grate coarsely). If fresh, microwave in a heatproof bowl, covered with cling film, for three minutes, or if frozen for four minutes, mixing the ‘rice’ half way through cooking.

4. While the curry is cooking remove outer leaves from the cauliflower, cut into chunks and blend for 30 seconds (or alternatively grate coarsely). If fresh, microwave in a heatproof bowl, covered with cling film, for three minutes, or if frozen for four minutes, mixing the ‘rice’ half way through cooking.

5. Serve with cauliflower rice.