INGREDIENTS:
5 tbsp vegetable oil
22 g turmeric & ginger pili nuts
2 tsp cumin seeds
2 tsp coriander seeds (freshly grounded)
5 cardamom pods
1 onion (finely chopped)
1 chilli (finely chopped)
4 garlic cloves (whole)
1 thumb fresh turmeric root (finely chopped)
1 thumb fresh ginger root (finely chopped)
2 carrots (grated)
200g peas
300g vegan soy chicken
250g white basmati rice (pre-soaked in water for at least 3 hours)
3 tsp curry powder or garam masala
1/2 L water (until everything is covered)
Salt
Pepper
INSTRUCTIONS:
Heat up the oil, add cumin seeds, coriander seeds and cardamom pods and fry for about 30 seconds, add chilli, ginger, pili nuts, turmeric and onion and fry for another 3-4 minutes, constantly stirring it. Continue by adding garlic and carrots and toss for another 2 minutes until well combined with our masala mixture. Add vegan soy chicken, mix well and leave for another minute. Add rice and mix everything until all combined. Add water until all ingredients are covered. Add salt, pepper, curry or garam masala powder. Bring to boil and simmer on a very low heat with a lid on until cooked. Should take about 25-30 minutes depending on the intensity of the heat. Fluff up the rice with a fork and rest it covered for about 10 minutes. If desired you can decorate with some freshly chopped coriander.