Mix the paste, cumin, coriander, turmeric, chilli powder, yogurt and pureé in a bowl. Add the Quorn pieces and stir until evenly coated. Leave to marinate for at least 30 minutes.
Heat the oil in a saucepan and fry the garlic and onions over a medium heat for 5 minutes until soft and golden, add the pepper and fry for a couple of minutes.
Add the Quorn pieces with the marinade to the pan and stir-fry for 10 minutes, to cook out the spices. Gradually add the hot stock, mixing well.
Cover and simmer for at least 30 minutes to allow the spices to blend together and mellow. Top up with a little boiling water if the sauce looks too dry.
Serve with a few sprigs coriander and boiled rice.
* For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.