1 tbsp vegetable oil
50g frozen diced onions
300g frozen Quorn meat-free balls
1 tsp grated garlic
1 tsp grated ginger
1 tsp each ground cumin, coriander, cinnamon and ras el hanout
2 tbsp tomato purée and 2 tbsp apricot chutney
6 dried prunes, chopped
400ml hot vegetable stock
3 tbsp orange juice
1 tbsp pomegranate concentrate
Handful fresh coriander
25g flaked almonds, toasted
- Gently heat the oil in a large, heavy-based saucepan. Add the onion, Quorn balls, garlic and ginger, and cook until the balls are lightly coloured.
- Add the spices and cook until fragrant, then stir through the remaining ingredients. Cover with a lid and simmer for 15 to 20 min.
- Serve with some couscous on the side and the fresh coriander and flaked almonds scattered over the top.