Servings: 2

Prep time: 5 mins

Total time: 15 mins

Plant-based 'butter chicken'

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!

Course:

main meal

vegan, vegetarian, oil free, kid friendly, gluten free, nut free, entertaining, refined sugar free

5.0

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.

Variations

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.

Chef's tips

Oyster mushrooms are a delicious stand-in for chicken that you can use in any recipe.

Contributor

Adam Guthrie

Adam Guthrie

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