Boil the potato chunks and cauliflower for 8-10 minutes, until tender, then drain.
Pour the curry sauce into a large pan and heat gently. Add the Quorn mince, potato and cauliflower to the sauce. Bring to the boil, reduce the heat and simmer for 10 minutes, stirring frequently.
Add the peas and spinach to the pan and cook for a further 2-3 minutes.
Serve the curry with mango chutney, naan bread and rice.
* For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.