Set your oven to 400°F. Place your 'chicken' on a baking tray and cook for 18 minutes, flipping halfway through (after about 10 minutes).

In a small pot, bring 1 cup of water, rice, and a pinch of salt to a boil. Once boiling, reduce the heat to a simmer, cover, and let it cook for approximately 12 minutes or until the rice is tender.

Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a large pan or pot over medium-high heat with a splash of oil. Add the diced carrot, onion, and potato, and cook for about 8-10 minutes or until the potatoes have softened and the onions begin to brown around the edges. Once ready, pour in the curry broth along with 1.25 cups of water. Allow the curry to cook for another 5-6 minutes until it thickens to your preferred consistency. For a thicker curry, let it cook a little longer. If you prefer a thinner curry, simply add a bit more water.

Transfer the curry to a bowl, add your cooked rice, and top it with the sliced 'chicken' and freshly chopped parsley.