Quorn jollof rice DON’T HAVE A SLOW COOKER?

SERVES 4 READY IN 3 HOURS 20 MINUTES

 Low-calorie cooking spray  1 large onion, finely chopped  3 garlic cloves, finely chopped  2.5cm piece fresh root ginger, peeled and finely chopped 1 red chilli, deseeded and finely chopped  1 tbsp mild or medium curry powder  200g passata  3 tbsp tomato purée  400ml boiling vegetable stock  1 tbsp fresh thyme leaves  300g frozen mixed vegetables  175g okra, halved lengthways  350g pack Quorn Pieces  350g dried long-grain rice  Mixed leaf salad, to serve 1 Spray a non-stick frying pan with lowcalorie cooking spray and place over a medium heat. Add the onion and fry for five minutes or until golden brown. 2 Meanwhile, mix the garlic, ginger, chilli and 2 tbsp water to make a smooth paste. 3 Stir the curry powder into the onion and fry for one minute, then add the ginger paste and fry for one to two minutes or until aromatic. Stir in the passata, tomato purée and stock and bring to the boil. Pour it all into the slow cooker and stir in the thyme, frozen veg, okra and a little salt. Cover and cook on low for two hours. 4 Stir the Quorn into the vegetables and sauce, then cover again and cook for a further one hour. About 15 minutes before the Quorn mixture is ready, cook the rice according to the pack instructions and drain well. Stir the rice into the Quorn mixture and divide between plates. Serve hot with the salad.

Simmer everything except the rice in a large saucepan on the hob for 30 minutes or until the vegetables are tender. Cook the rice separately and stir into the Quorn mixture to serve.