Heat 1 tbsp sunflower oil over a medium heat in a large heavy based saucepan.
Add a chopped onion and stir.
Turn the heat down to low, cover and cook for 10 minutes or until soft.
Add 2 cloves chopped garlic and a thumb-size piece of chopped ginger, cook for a further minute before adding 4 tbsp korma paste.
Fry for one more minute then stir through the Quorn pieces.
Stir to coat in the paste then add the tin of coconut milk.
Bring to boil then reduce to a simmer, cover and cook for 10 minutes.
Stir though the ground almonds and warm through.
If the sauce is very thick you may want to add a little water or vegetable stock.
Season with salt and pepper to taste and sprinkle with chopped coriander before serving.