Keema Samosa

Heat 1 tbsp oil in a large pan, fry the onions for 3-4 minutes, then add the peppers and cook until soft.

Add the garlic and korma sauce and cook for a further 2 minutes.

Stir in the Quorn Mince, tomato purée and 300ml vegetable stock made with the bouillon paste. Bring to the boil and simmer gently for 15-20 minutes.

Add the peas and coriander and cook for a further 4-5 minutes.

Fill the parathas: spoon the mix between each flatbread and fold.

Heat the remaining oil in a frying pan and fry each paratha for 1 minute on each side until golden brown.

(Please note: Red Peppers and Fresh Coriander are not available via kff)