Vegetable Curry with Mushrooms & Chickpeas
You might not expect curry and vodka sauce to go together, but oh boy, do they ever! The combo is a beautiful blend of creamy sauce and Indian spices resulting in a very rich, flavorful but healthy dish. The spices + our cheesy, without any of the cheese sauce: Vegan Vodka + coconut milk shine through by adding a velvety texture without any dairy cream at all. It’s aromatic and totally unexpected — in the best way possible.
You can switch up (or add more) veggies if you’re in the mood and add a heaping dollop (or two) of Calabrian Chili Spread as well if you prefer heat with your veggies. This is an incredibly easy recipe that brings all the boldness and vibrancy one expects from a vegetable curry. Enjoy!
SERVES 4
MADE WITH VEGAN VODKA SAUCE
INGREDIENTS
1 (26oz) jar 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 15oz can coconut milk
1 15oz can chickpeas (drained)
2 cups baby spinach
Cilantro for serving
Photos + Styling by City Saucery
PREPARATION
Sauté the Mushrooms:
In a medium saucepan over medium heat, warm the olive oil. Add the mushrooms along with a pinch of salt. Cover the pan for a few minutes to help the mushrooms release their natural juices. Then uncover and continue to sauté, stirring occasionally, until the mushrooms are golden brown and tender, about 7–8 minutes.
Build the Flavor:
Sprinkle in the spices and stir well to coat the mushrooms, allowing the spices to toast slightly and release their aromas — this should take about 30 seconds.
Create the Sauce:
Pour in the Vegan Vodka Sauce, chickpeas, and coconut milk. Stir everything together until well combined. Bring the mixture to a gentle simmer, then lower the heat and cook uncovered for about 20 minutes. Stir occasionally, allowing the sauce to thicken and the flavors to meld.
Finish with Spinach:
Add the fresh spinach to the pan, stirring it into the sauce. Cook for another 2–3 minutes, just until the spinach wilts and becomes tender.
Serve and Enjoy:
Spoon the curry over rice or serve with warm naan. Finish with a sprinkle of fresh cilantro and a pinch of chili flakes if you like a little extra heat.