Heat the oil on a medium heat in wok or large frying pan, then tip in the cardamoms and bay leaves.
When they begin to sizzle, add the onions, chillies and garlic and fry for 2 minutes.
Mix in the quorn and continue frying for 3-5 minutes.
Add the turmeric, tomato puree, paprika and cumin and fry for a minute.
Add 250 ml of hot water from the kettle and simmer for 7-9 minutes until the curry turns out quite thick.
Sprinkle with coriander leaves and serve with basmati rice.
Key Ingredients: Rapeseed oil, black cardamoms, bay leaves, onion, green chillies, garlic cloves, turmeric, tomato puree, hot paprika, ground cumin, Coriander leaves