If you’re making the vegetarian chicken substitute, just baste it with some plain yogurt that you’ve seasoned with salt, pepper, cumin and coriander. Then pop it under the broiler until golden.

In a large skillet with the lid on, cook the potatoes and carrots in vegetable broth until tender. Drain and transfer to a separate bowl. Season with a bit of cumin and coriander.

Start making the rice according to package directions.

Meanwhile, heat 6 T. butter in the same skillet over med-high heat and cook the onion until translucent.

Add the garlic, ginger and a teaspoon of salt. Reduce the heat to medium and stir in the Garam Masala.

Pour in the diced tomatoes, sugar, bell pepper and chickpeas. Cover with a lid and let simmer about 5 minutes until the bell pepper is tender.

When the rice is done cooking, just drain the water and throw in the frozen peas straight from the freezer with some butter and a few dashes of turmeric, give it a stir and put the lid back on the pan.

Add the potatoes and carrots to the tomato mixture, then stir in the cream and cayenne pepper to taste. If using vegetarian chicken substitute, throw that in now as well. Simmer for a minute or two over low heat.

Serve with the rice and garnish with fresh cilantro.

If you can make or buy Naan bread, it would be a fabulous accompaniment!