Warming Meat-Free Chick'n Bhuna With Brown Rice And Naan

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Peel and slice your brown onion[s]

Chop your cherry tomatoes in half

Peel and finely chop (or grate) your garlic

Boil half a kettle

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

Once hot, add the sliced onion with a generous pinch of salt and cook for 3-4 min or until starting to soften

Once softened, add the halved cherry tomatoes to the pan and cook for 3-4 min further or until starting to break down

Meanwhile, dissolve your vegetable stock mix and tomato paste in 200ml [250ml] [300ml] boiled water – this is your tomato stock

Chop any larger pieces of your meat-free chick'n into bite-sized pieces

Once the tomatoes have started to break down, add the chopped garlic to the pan with your garam masala, ground fenugreek and ground paprika and cook for 1 min further or until fragrant

Once fragrant, raise the heat to medium-high add your meat-free chick'n to the pan and cook for 4-5 min or until warmed through

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

Once the meat-free chick'n is warmed through, add the tomato stock and cook for 3-4 min or until the sauce has thickened – this is your warming meat-free chick'n bhuna

While the meat-free bhuna is cooking, chop your coriander finely

Add your garlic & coriander naan[s] to a toaster for 1-2 min or until warmed through