Put a splash of oil in a small saucepan and add the spices, then stir for one minute. Pour in the stock. Mix well and bring to a boil and simmer.
Fry off onions and garlic, then add in the vegan chicken pieces.
Add in the green pepper and cauliflower. Cook for a few minutes. Next, chuck in the sliced cabbage and grated carrot. Stir well.
Stir through the torn parotta. Finally, pour in the sauce. Cook for a further 5-8 minutes until the cauliflower is cooked.