I don't normally use quorn in dishes but this particular recipe from Vegan Living magazine piqued my interest.
It was really simple to make although I only used half the sauce for the dish. The other half is in the freezer for another day.
The chunks of quorn are similar to tofu in that they just soak up the flavour of curry. The dish itself wasn't too hot as I removed the seeds from the chillies but the red chillies added as a garnish gave just that little bit of magic.