Add all ingredients for the side dish, aside from the rice, to a pot, and bring to a simmer. Add the rice, and then cook, covered, for twenty minutes, stirring regularly. When the rice is al dente, remove from the heat.

Add a little light frying spray to a pan, followed by the chicken substitute. Season with salt and pepper, and cook until fully cooked and piping hot all the way through.

Once cooked, add the mushrooms, lime juice, and curry powder. Stir to combine, and then cook for thirty seconds to a minute to allow for the spices to bloom.

Add the tomatoes and allow them to come up to heat, simmering gently. Cover the curry and allow it to simmer for ten minutes to ensure the chicken and mushrooms are fully cooked. Simmer for a further five minutes with the lid off so that the curry reduces a little, and the flavours become more intense overall. After those five minutes, serve!

Make sure that both the rice and the curry are hot before serving. Garnish with a few fresh coriander leaves, and maybe even serve with some hot, fresh naan bread.