Vegan Keralan quorn curry

1. Heat the oil in a pan, once warm add the Quorn and fry for 2 minutes.
2. Add the spice mix, ginger, garlic and spring onions cook for three minutes until the spices are toasted.
3. Mix up the coconut milk powder with the water as per instructions.
4. Add the coriander and the tomatoes and fold in. Then add the coconut milk and the chickpeas and cook until the sauce is reduced and thick.
5. Add the pineapple and bring up to 72°C before serving with rice.

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