Quick and easy - this comforting vegetarian curry is perfect for dunking naan bread in on a cold winter's evening
Heat the oil in the pan and add the onions and soften on a gentle heat for around 8 mins, before stirring in the garlic paste for a further minute. Stir in the chopped tomatoes, courgettes and mushrooms and allow to cook for a further five minutes.
Add the curry paste and ginger, stirring to release those gorgeous flavours before adding the stock and bringing to the boil. Let the liquid reduce by about a half.
Add the coconut milk and sugar, along with the quorn pieces, cover and simmer for around 15 minutes.
In the last few minutes of cooking add the mango cubes and then finally stir in the cream and lime juice. Serve scattered with the chopped coriander and warm naan on the side for dunking.