step 1
Add the oil to a large saucepan. Finely dice the onion and crush the garlic, then add them in with the oil. Fry on a medium-high temperature until the onions are slightly browned.
step 2
Add all of the spices into a small ramekin and add a small amount of boiling water to form a paste. Add to the pan along with the quorn pieces and stir to coat everything. Reduce the heat and add small ammounts of water as needed to stop everything from sticking.
step 3
Very finely chop the ginger and chilli(es) and add them along with the chopped tomatoes and the coconut cream. Stir to encorporate.
step 4
Place a lid on the pan and simmer for 15 minutes.
step 5
Add the rice to a suitably sized pan and cover with water aproximately 1.5cm over the top. Add the cardamon pods and boil for 15 minutes on a low heat.
step 6
Dice and add the fresh coriander (if using) and stir through. Then serve and enjoy!