Our Recipes

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.