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Recipe of March: Chickpea Mushroom Curry

This month we reveal the recipe for what was our star dish for all of last year: Chickpea Mushroom Curry! It is an easy meal that everybody will enjoy. The ingredients are as follows:


Start by chopping the onions and garlic finely along with your preferred amount of chili. Also cut the mushrooms in quarters. Heat up one or two tablespoons of coconut oil in a large pot and add the onions, garlic, and chili. Let caramelize slowly until it turns lightly golden brown.

At this point we like to add all the spices to really release all the flavour! We don't really measure the spices but as a big fan of all the mentioned ones, we would add at least 1-2 tbsp cumin, 1 tbsp curry, 2 tsp garlic, 1 tsp thyme and few pinches of jalapeño flakes.

Let simmer for a few minutes turning constantly to avoid burning but toasting the spices. Add the mushroom and keep turning to get everything coated in the spice mixture.

Add the tomato puree, crushed tomatoes (we like to use whole tomatoes and just chop them roughly) and chickpeas. Season with salt and freshly ground black pepper. Stir for few minutes, add some water and let simmer for 20-30 minutes (add more water if it seems too dry). Lastly add a can of good quality full fat coconut milk and plenty of fresh spinach. Finish up with a pinch of lemon juice and enjoy!

This recipe is for about 3 to 4 good portions. At Little Plant Pantry we used to serve it with quinoa or basmati rice, however you can eat this delicious curry with any side dish.


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Recipe of February: Hot Chocolate

hot chocolate

The cold season hasn't gone yet and many of you have asked how we make our hot chocolate, why it tastes so good and what it is the secret behind. The true is there is not secret! We keep our homemade products simple and natural and the hot chocolate is not the exemption. Today we will share the recipe with you.

You need very few ingredients. Go and check in your pantry if you have: cocoa powder, almond milk, coconut sugar, cinnamon and cardamom. This recipe is for 1 cup.


Add 250ml of almond milk (we make our own one as you might know) to a saucepan, together with 2 tabespoon of raw cocoa powder, 2 tablespoon of coconut sugar and few dashes of cinnamon and cardamom. Heat up on medium heat while whisking well to get rid of any cacao lumps. The warmer the milk gets the easier the cacao dissolves. Bring to a boil, lower the heat and let simmer for a minute or two to thicken up a bit. Pour through a small sieve and enjoy!