Each pan had 2 diced bell peppers, 1/2 clove chopped garlic, and half an onion, which were fried until softened.
One pan then had 2 tablespoons curry paste stirred in, followed by 1 tin of tomatoes, half a can of water and half a can of mushrooms. This was followed by half a 400g bag of Quorn chunks and a handful of sultanas, then cooked for 30 minutes. Afterwards, 4 frozen tablespoons of coconut cream, one stock cube plus a couple of tablespoons of tomato puree were stirred in. Once cooked through, it was dished up for freezing. Each container has 3 ladles, enough Quorn curry for us both, for one meal: