Plant-based ‘butter chicken’ | Doctors For Nutrition

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
• 2 sprigs fresh coriander leaves