[Plant-Based] Sri Lankan Coconut Curry & Plant-Based Rissoles

While the rice is cooking, in a large bowl, combine the plant-based mince, ginger paste, remaining garlic and a pinch of salt and pepper. Using damp hands, form heaped spoonfuls of the mixture into meatballs then flatten to make 1cm thick rissoles and set aside on a plate. You should get about 3-4 rissoles per person.

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Add the rissoles in batches and cook, until browned and cooked through, 3-4 minutes each side.

While the rissoles are cooking, finely chop the brown onion (see ingredients), cucumber and tomato. Pick and thinly slice the mint leaves. In a small bowl, combine the cucumber, tomato, mint, a drizzle of white wine vinegar and a pinch of salt and pepper. Set aside.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 3-5 minutes. Add the Sri Lankan spice blend and tomato paste and cook until fragrant, 1-2 minutes. Add the coconut milk, water (for the curry), vegetable stock powder and a pinch of brown sugar and cook until slightly thickened, 1-2 minutes. Add the baby spinach leaves and cook until wilted, 1-2 minutes. Season to taste.