A rich and creamy chicken pie with chestnut mushrooms, spinach and tarragon with butternut squash mash.
Crowd-pleasing korma, with a Mindful Chef spin: chickpeas are coated in a velvety coconut sauce, warmed with ginger and studded with vitamin-powerhouse spinach and carrot. We finish with fresh-cut coriander and vibrant black rice.
Soft aubergine baked with a tangy homemade sweet and sour sauce and served on a bed of vegetable and buckwheat noodles, a delicious gluten-free alternative to wheat noodles.
A rich casserole simmered shallots, carrots and thyme and chunks of grass-fed beef alongside brown rice.
A quick fragrant red Thai curry with creamy coconut and tender flat iron steak plus a sprinkling of coriander.
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For every Mindful meal sold, we donate a school meal to a child living in poverty.