Tandoori Quorn and Sag Aloo

There is not much to the Tandoori Quorn, as you will be using jar or Patak’s sauce, but the combination with Sag Aloo which will make a difference.
Ingredients: (Tandoori Quorn) Quorn Pieces, Ginger, Coriander, Onion, Pepper, plain yoghurt
Ingredients: (Sag aloo) Potatoes, curry powder, cumin seeds, onion, spinach, vegetable stock

Preparation (Tandoori Quorn)
Place around 250g of Quorn pieces into a bowl with some finely chopped ginger and half small pot of yoghurt and mix. Allow time to marinate, preferably overnight, but at least an hour.
Bake in an oven for around 20-25 minutes at 180 degrees (fan assisted).
Griddle some large slices of onions and peppers and then serve with the cooked Quorn and sprinkle some coriander on top.

Preparation (Sag Aloo)
Chop and slice a large onion and a chunk of ginger and start to fry. Add a teaspoon of curry powder and half a teaspoon of cumin seeds and stir. Next, add two cubed medium potatoes and coat with the onion mixture. Add a little of vegetable stock to just cover the spuds and cook for around 20 minutes or until the soft. Keep topping with stock as it cooks. When cooked, stir in some spinach until wilted.