Join our Membership Program today! Benefits include free and discounted courses, events and more! JOIN NOW!

Our Recipes

    Plant-based ‘butter chicken’

    • 5 mins
    • 15 mins
    • Serves 2

      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!

      Download recipe card

      Ingredients

      • 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

       

      To serve:

      • 2 sprigs fresh coriander leaves

      Directions

      For the rice:

      1. 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:

      1. Heat a large pot on a high heat. Add the mushrooms and sauté, then set aside in a bowl.
      2. 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.
      3. 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.
      4. 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.

      Chef's Tips

      • 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.
      Adam Guthrie
      Adam Guthrie