Heat the olive oil in a large frying pan, and add the onion, cooking on a medium heat until the onions are translucent.
Add the frozen Quorn vegan pieces (there's no need to defrost them) and diced red chilli to the onions, and cook for 2 to 3 minutes.
Next add the vegetable stock, lime juice, fresh coriander and chilli flakes and bring to a boil, before allowing the ingredients to simmer for 5 minutes.
Add the coconut milk and turmeric to the pan, bring back to the boil, and then allow to simmer for a further 5 minutes.
Next, add the cornflour mixed with water to the pan, stir well, and cook for a further 2-3 minutes on high heat.
Season with salt and pepper as required.
Serve with rice and garnish with a sprinkling of freshly chopped coriander.