Drizzle a good glug of oil into a pan. Add the cardamom pods, cinnamon stick, star anise and black pepper. Cook for 60 seconds until everything crackles and smells great. Tip in the onions and cook over a medium heat for 5 minutes, season well with salt. Add the cumin, ground coriander and tomato puree. Cook for 2 mins.
Pour 200ml of the boiled water into a measuring jug, add the creamed coconut and a veg stock cube.
Add the veg stock and tinned tomatoes to the pan. Stir well and mix in the chickpeas. Cook for 5 – 10mins. Stir in the garam masala and keep on a low heat.
Place the chicken burgers on a baking tray and cook in the oven for 10 mins. Remove from the oven and slice each on into 4.
Now you’re ready to serve! Garnish with a warm roti, a dollop of yoghurt and a handful of fresh coriander or mint
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!