• 150g quorn pieces Quorn Pieces
• 120g wild rice Wild Rice, cooked
• 80g butternut squash Butternut Squash, roasted
• 80g cherry tomatoes Cherry Tomatoes
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the butternut squash and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.

4. 4

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

   Meanwhile, steam or stir-fry the butternut squash and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and quorn, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

Tap ingredients and steps to tick them off as you cook.