SERVES 4

INGREDIENTS

2 cups Vegan Vodka Sauce
20 oz mushrooms, sliced thick
1 tbsp olive oil
1 tbsp curry powder
1 tbsp cumin
1-3 tsp coriander
1 tsp salt (or to taste)
1 tbsp Tomato ‘Nduja (optional)
1 15oz can coconut milk
1 15oz can chickpeas (drained)
2 cups baby spinach
Cilantro and chili flakes for serving

PREPARATION

In a medium sauce pan, heat up the olive oil and toss the mushrooms with a pinch of salt. Cover to allow some of the juices to get released, then uncover and sauté for about 7-8 min.

Add spices, Tomato ‘Nduja (optional) and stir. Add the Vegan Vodka Sauce, chickpeas and coconut milk. Bring to a simmer. Cook uncovered for about 20 minutes stirring occasionally, and allow to thicken.

Add spinach, stir and cook for a couple minutes until wilted.
Serve with rice, naan and top with fresh cilantro and chili flakes.