Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, roughly chop the coriander (stalks and all).

Thinly slice the chilli.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the THIS™ Isn't Chicken to the pan and fry until golden brown, 5-6 mins. Transfer to a plate and set aside for now.

Return the (now empty) frying pan to heat with a drizzle of oil.

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Lower the heat and add the garlic, tikka masala paste and tomato puree. Stir-fry until fragrant, 1-2 mins.

Add the vegetable stock paste, sugar and water for the curry (see pantry for both amounts) to the pan. Stir to combine, bring to the boil, then lower the heat. Simmer until the sauce has thickened, 4-6 mins. 

Once thickened, add the spinach to the pan a handful at a time until wilted, 1-2 mins. 

Stir through the cooked THIS™ Isn't Chicken and creme fraiche. Bring to the boil, then remove from the heat.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

When everything's ready, fluff up the rice using a fork. Stir through half the coriander, then share between your bowls.

Top with your ultimate THIS™ Isn't Chicken tikka masala.

Sprinkle over the chilli, crispy onions and remaining coriander to finish.

Enjoy!