- Main Meal
Plant-based ‘butter chicken’
- 5 mins
- 15 mins
- Serves 2
- Gluten Free
- Kid Friendly
- Nut Free
- Oil Free
- Refined Sugar Free
This variation on a butter chicken curry with oyster mushrooms and chickpeas is healthier for you, while being kinder and better for the planet too!
- ⅓ cup uncooked brown basmati rice
- 500g oyster mushrooms, leave whole
- ½ cup cooked chickpeas
- ¼ onion, finely diced
- 1 garlic clove, finely chopped
- ½ tbsp fresh ginger, grated
- ½ green chilli, sliced lengthwise
- ½ cinnamon stick
- 2 whole cloves
- ½ tsp turmeric powder
- 2 cardamom pod
- ½ tbsp dates, finely chopped
- ½ tsp chilli powder
- 1 cup passata or tinned chopped tomatoes
- ½ cup plant milk (Bonsoy or Vitasoy Protein Plus recommended)
- ½ tbsp garam masala
- 200g (about 8 cups) baby spinach leaves
- 2 sprigs fresh coriander leaves
For the rice:
- Place the rice in a pot with 1 cup of water. Bring it to the boil then reduce the heat to low, cover with a lid and cook until water is absorbed, about 15mins. Fluff with a fork and cover with lid until ready to serve.
For the curry:
- Heat a large pot on a high heat. Add the mushrooms and sauté, then set aside in a bowl.
- Add the onion, garlic and ginger to the pot, then sauté for a minute until it's starting to caramelise. Add a splash of water to deglaze. Add the chilli, spices (except garam masala) and dates, stir. When aromatic, add another splash of water, stir and sauté for a further minute.
- Add the passata, stir, then stir in the mushrooms and chickpeas. Add the plant milk, stir, and simmer on a low heat for a few minutes.
- Add the garam marsala and stir through. Test for seasoning. Add the baby spinach and stir through until wilted down.
To serve: Serve in bowls with cooked brown rice and top with a sprig of coriander leaves.
- This adaptable recipe will work with a range of veggies so vary it according to what you have to use up!
- Although soy milk is my top recommendation, you can use any plant milk in this recipe.
- If you want a mild version that kids will love, just omit the chilli.
- Oyster mushrooms are a delicious stand-in for chicken that you can use in any recipe.