- 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!