Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH recipe ideas

  • Exciting launches and news

  • Other things we are loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

MUSHROOM KEEMA RICE BOWL

MUSHROOM KEEMA RICE BOWL
MUSHROOM KEEMA RICE BOWL

We designed this veggie dish to do the same job as a biryani but without the laborious process usually needed.

We took inspiration from keema - a classic dry mincemeat curry recipe.

The mushrooms take on the colours and flavours of spices beautifully and work really well with some bog standard basmati rice. We served this dish with a simple palette-cleansing salad but you could definitely serve it with a nice saucy curry. Long live the mushroom, king of the natural meat stand-ins.

Wondering what to rustle up for curry night? This delicious vegan indian dish is sure to go down with your dinner guests.

Ingredients
Method

Ingredients

Rice Bowl

  • 1 large onion
  • 3 garlic cloves
  • 5cm piece fresh ginger
  • 1 green chilli
  • 30g coriander
  • 2 tsp turmeric
  • 2 tbsp vegetable oil
  • 400g mushrooms (we used chestnut mushrooms)
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 1 400g can chopped tomatoes
  • 200g frozen peas
  • 2 250g bags microwavable basmati rice
  • Salt and pepper to taste

To serve

  • 1 small lettuce
  • 2 tomatoes
  • ½ cucumber
  • 4 Chapatis

Equipment

  • Food processor
  • Large deep frying pan
  • Microplane

Method

  1. 1.

    First, prepare the vegetables. Peel, halve and finely dice the onion. Peel and grate the garlic and ginger. Trim, halve, deseed and finely dice the chilli. Pick the coriander leaves and finely dice the stems. Blitz the mushrooms in a food processor to make a “mince”.

  2. 2.

    Now, start the cooking process. Warm the oil in a saucepan over a medium heat. Add the onions and a small pinch of salt to the pan and stir for 5-6 minutes. Put the garlic, ginger, coriander stalks and chilli in the pan and stir for 2 minutes. Add the garam masala, cumin and turmeric to the pan and stir for 30 seconds. Add the mushrooms to the pan and stir for 8-9 minutes so they sweat down and most of the moisture escapes. Add the tomatoes to the pan and cook on a low heat for 8-10 minutes. Add the peas and the rice to the pan and gently stir for 2-3 minutes, until the peas are completely defrosted.

  3. 3.

    Prepare your side salad. Halve the lettuce, remove the core and shred. Slice the tomatoes and cucumber. Warm the chippatis according to the packet instructions.

  4. 4.

    Time to serve! Spoon the Mushroom Keema Rice into 4 bowls. Dress with the salad, garnish with remaining coriander leaves and serve immediately with chapatis.