Meat-Free Chick'n Dopiaza With Crispy Onions

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, boil half a kettle

Peel and very roughly chop your brown onion[s]

Add the chopped onion, curry powder, ground cumin and ground coriander to a food processor with a pinch of salt

Blitz until smooth or very finely chopped – this is your dopiaza base

Peel and cut your red onion[s] into wedges

Chop your tomato[es] into wedges

Chop any of your larger meat-free chick'n pieces in half

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the dopiaza base and cook for 2 min or until fragrant

Add the chopped tomato and onion wedges to the pan with the meat-free chick'n and cook for 4-5 min or until the onion is beginning to soften

Meanwhile, dissolve your vegetable stock mix in 250ml [325ml] [425ml] boiled water and stir in your tomato paste – this is your tomato stock

Once the onions have started to soften, add the tomato stock to the pan and bring to the boil over a high heat

Reduce the heat to medium-high and cook for 4-6 min or until the sauce has thickened – this is your meat-free chick'n dopiaza