Peel and chop the shallot and cut the cauliflower into small florets. Fry the shallot in some oil in a large low saucepan. Fry the cauliflower florets and add the madras curry powder.
Vegan 'Chicken' Curry
Cook for a few minutes, stirring occasionally and mix in the tomato paste. Add the chopped tomatoes, coconut milk and Wunda. Bring to the boil and simmer over low heat until the cauliflower is just cooked. Start cooking your quinoa (or rice) by following the instructions on the package.
Meanwhile fry the marinated chicken fillet pieces according to the instructions the package. Season the curry with salt and pepper and mix in the spinach leaves, allowing them to wilt gently in the sauce.
Just before serving, stir the fillet pieces through the curry, scatter with coriander and extra chilli slices, if you like. Add your quinoa (or rice) on the side and tuck in.