Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

Break up the plant-based burgers into a large bowl and combine with the garlic and half the North Indian style spice mix. Season with salt and pepper. Using your hands, mix together well and shape into balls, 2 per person.

Place the balls onto a lined baking tray and bake on the middle shelf of your oven until browned on the outside, 12-14 mins. IMPORTANT: Ensure they're piping hot throughout.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Add the rogan josh curry paste, the remaining garlic and remaining North Indian style spice mix. Cook until fragrant, 1 min. 

Add the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine, bring to the boil, then simmer until thickened, 6-8 mins. 

When the veggie meatballs are cooked, stir them through the curry sauce. 

Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Taste the sauce and season with salt, pepper and more sugar if needed.

Fluff up the rice with a fork, then share between your bowls.

Spoon over your veggie meatball rogan josh, then sprinkle over the coriander to finish.

Enjoy!