Heat the oil in a pan and fry the onion, garlic, ginger, and coriander stalks for 3 minutes.
1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 tablespoon Fresh Ginger, 1 tablespoon Coriander Stalks
Add the curry paste and turmeric and stir for 1 minute over a medium heat.
4 tablespoon Korma Paste, 1 teaspoon Turmeric
Stir in the frozen Quorn pieces (no need to defrost them first) and cook for 5 minutes, stirring often.
600 g Quorn pieces
Add the stock, mango chutney and ground almonds and simmer for 10-12 minutes until the sauce is thick and the Quorn pieces are tender.
600 ml Stock, 2 tablespoon Mango Chutney, 50 g Ground Almonds
Stir in the double cream, season, and serve.
50 ml Double Cream