Begin by cooking the garlic and onion in a small amount of water, so that it doesn't stick but so that there isn't much water, for 4-5 minutes with a pinch of salt and pepper.

Add the Quorn chicken and continue to cook for about 5 minutes. Add more water if necessary.

Add the two vegetable stock cubes and continue until they've dissolved into the water all ready in the pan.

Add the tin of chopped tomatoes, cumin and curry powder. I haven't specified a measure of cumin or curry powder because this depends on your personal taste. I add a small amount until I have it how I like it.

At this point leave the curry to simmer for about 10 minutes, though I normally leave it whilst I cook rice, chips or whatever accompaniments I fancy.