Simply Plant Based Meatball Curry

Start by mixing required amount of onion, garlic and ginger paste with water and allow to rehydrate. Mix curry spices with water to turn into a paste. Part cook plant-based meatballs. Boil rice by adding 2 parts liquid to 1 part rice, bring to the boil then reduce heat, cover with a lid and allow all liquid to be absorbed (around 12-14 minutes). Remove from heat, fluff rice with a fork, replace lid and allow to steam until ready to use. In a hot pan, add a little oil and the onion, garlic & ginger paste, cook for a minute or two then add the curry paste, allow to cook for a further couple of minutes. Add the passata and bring to a gentle simmer. Add meatballs and spinach, cover with a lid and allow to cook for around 5 minutes. Serve rice in the centre of a bowl, surrounded by the meatball curry, naan bread, poppadom’s and lime pickle.