place the fenugreek and mustard seeds into a frying pan and toast over medium heat until fragrant - approx. 2 mins - do not allow to burn. Remove from the heat and set to one side.
step 2
Add the diced onion, bell pepper and apple into a large pan and drizzle with a dash of oil or add a splash of water if you prefer to cook oil-free.
Secure a lid and cook on a low heat for 10 minutes until they begin to soften.
step 3
add the chopped garlic, ginger, tomatoes, curry powder and sweet smoked paprika to the pan and stir to combine.
Now stir through the toasted fenugreek and mustard seeds.
step 4
Stir through the coconut milk, replace the lid and allow to simmer on medium heat for 5 minutes for the flavours to infuse.
Use a hand/stick blender to blend the mixture until smooth.
step 5
Add the cubed sweet potatoes, to the pan and replace the lid. Leave to simmer for 5 minutes.
After 5 minutes, add the Quorn and leave to cook for a further 10 minutes with the lid secured.
After 10 minutes (a total of 15 minutes), add the broccoli florets and replace the lid. Leave to simmer for another 3-5 minutes, or until the sweet potato has softened.
Finally, stir through the garam masala.
step 6
Season to taste, then serve the curry topped with the fresh coriander and a squeeze of lime juice.