Step 1: 1. Pour half the stock over the onions and simmer for 15 minutes.
Step 3: 2. Add the garlic, frozen veg and spices, cook for 4-6 minutes.
Step 5: 3. Add the quorn and the remaining stock and simmer for 10 minutes
Step 7: 4. Remove pan from heat and add the yoghurt and coriander, season with salt and pepper if wished and return to the pan for 5- 10 minutes
Step 9: 5. Serve with rice, naans and chutney on the side