BUTTER “CHICKEN”

/in /by
Vegan and gluten-free
  • A bag frozen brown rice
  • 18 oz whole oyster mushrooms
  • ½ cup cooked chickpeas
  • ¼ onion, finely diced
  • 1 garlic clove, finely chopped
  • ½ tbsp ginger
  • ½ tsp cinnamon
  • 2 whole cloves
  • ½ tsp turmeric powder
  • 2 cardamom pod
  • ½ tbsp dates, finely chopped
  • ½ tsp chilli powder
  • 1 cup chopped tomatoes
  • ½ cup plant milk
  • ½ tsp garam masala
  • 8 cups baby spinach
Directions
Prepare rice in microwave as indicated on bag.
Heat a large pot on a high heat. Add the mushrooms and sauté, then set aside. Add the onion, garlic and ginger to the pot, then sauté until you see caramelization. Add water and deglaze. Add all spices but garam masala and dates, and thoroughly stir and add dash of water, stir and sauté for another minute.
Add the tomatoes, stir, then stir in the mushrooms and chickpeas. Stir in the plant milk, and simmer on a low heat for a few minutes.
Add the garam marsala and stir through. Add the baby spinach and stir through until wilted down. Serve over brown rice.