Spicy Quorn Chimichanga

1. To make the curry paste; use a mortar and pestle or a food processor, crush the garlic, ginger and green chilli into a coarse paste.
2. Pour the coconut milk into a large saucepan, heat gently and then add the onion, coriander and curry paste. Season with salt and ground black pepper and sauté until the onion starts to turn transparent.
3. Add the tomatoes and the garam masala. Sauté for 5 minutes until the tomatoes begin to break down.
4. Add the Quorn Vegan Pieces and carrot and continue to fry for 2-3 minutes. Mix well, add 200ml water, cover, and let the Quorn cook for 10 minutes or until the vegetables are cooked.
5. Add the peas and desiccated coconut and cook for 2-3 minutes until piping hot.
6. When the filling mixture has cooled down slightly place a large spoonful in the centre of each wrap then fold up like a spring roll and secure with a cocktail stick.
7. Deep fry the chimichanga for 3-4 minutes until golden and piping hot, then remove carefully with a slotted spoon and drain. Remove the cocktail sticks.
8. Serve the Chimichanga hot with a side portion of guacamole, salsa and Pico de gallo.

Tips - the Chimichanga can also be brushed with oil and oven baked.