Mild Meat-Free Chick'n Korma With Cardamom Rice

Boil a kettle

Crush your cardamom pods open by squashing them with a knife

Heat a pot, with a matching lid, with a large knob of butter over a medium heat, once hot, add the crushed cardamom pods and cook for 30 secs or until fragrant

Tip: Watch them like a hawk to make sure they don't burn!

Add your basmati rice, sultanas and a pinch of salt and cook for a further 1 min, then add 300ml [390ml] [600ml] cold water 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 been absorbed and the rice is cooked – this is your cardamom rice

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

Meanwhile, peel and finely dice your brown onion[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a medium heat

Once hot, add the diced onion and a pinch of salt and cook for 3-5 min or until softened

Once softened, add your garam masala, ground turmeric, chopped garlic and chopped ginger and cook for 1 min further

Meanwhile, chop any larger pieces of your meat-free chick'n into bite-sized pieces

Dissolve your vegetable stock mix in 250ml [325ml] [450ml] boiled water

Add the chopped meat-free chick'n to the pan and cook for 5-6 min or until it's browned

Tip: Add an extra knob of butter if the meat-free chick'n is looking a little dry!

Once the meat-free chick'n is browned, add the vegetable stock and ground almonds to the pan and cook for a further 2-4 min or until the sauce has thickened

Once done, stir in your natural yoghurt and cook for a further 1 min or until it's warmed through – this is your mild meat-free chick'n korma