Heat oil, fry off onion, garlic and beef/quorn to soften onions (5 mins), crumbling in stock cube as you stir. Add more oil if using Quorn or TVP.

Meanwhile, add potatoes and carrots to a shallow pan of water and simmer for 5 mins to soften

Add all the spices to the frying pan and stir in. Season. 2 minutes. Meanwhile drain the potatoes and carrots, reserving the water.

Add the tomatoes to the frypan, stir in, then add the potatoes and carrots. Add the vegetable water as needed to give a loose sauce. Put the lid on and keep on a low heat for 15 minutes.

Chop the coriander stalks and add to the curry. Stir in. Chop the leaves. If you like a wetter curry, add more water for the last 2 minutes. Serve up in bowls and garnish with the coriander leaves. Serve with buttered fresh bread to mop the bowl!