- Grind the cardamom pods, salt, paprika, coriander, ginger, herbs, chilli-powder, turmeric, cumin seed and peppercorns in a pestle and mortar until the pods are well ground and the spices are well mixed. For picky eaters, fish out the cardamom husks with a fork. Leave them in for better flavour.
- Gently heat the oil in a pan (I use a non-stick wok) over a medium-high heat. On my electric hob this is 4-5 out of 6.
- Add the ground herbs and spices to the hot oil and stir constantly for about 30 seconds. Crumble or stir in the stock cube (depending on whether it's a powdery or oily one) before adding the onion and garlic. Cook for another 2 minutes until the onion starts to soften.
- Add the Quorn pieces and cook for another 10 minutes, stirring often to make sure they get well coated in the spice mixture.
- Add the mixed vegetables and 100ml of freshly boiled water and stir well.
- Reduce heat to medium, cover the pan with a lid and simmer for 20 minutes, stirring occasionally.
For better flavour, replace the chilli-powder with a finally chopped fresh chilli (discard the seeds unless you want it hotter) and replace the ground ginger with 1/2 inch of freshly grated ginger root
When serving with naan bread, pre-heat the oven to 200 C / Gas 6, dab water on both sides of each naan and heat for 10 minutes before serving, turning them over after 5 minutes. Bear in mind that naan bread adds about 400 calories to each serving!
For a non-vegetarian dish, substitute the Quorn with diced chicken breast and use a chicken stock-cube.