1. In a large sauce pan heat the 3 tablespoons of olive oil, add the mushrooms and cook for 15-17 minutes until deep brown. Spoon onto a paper towel lined plate and sprinkle with salt. Set aside until the end of the recipe. While the mushrooms are cooking, cook your frozen spinach and bring a large pot of salted water to boil.

2. Once the water is boiling, add the noodles and cook according to package directions.

3. While the pasta is cooking heat the 2 teaspoons of sesame seed oil, diced onions, and grated garlic in a medium pan over medium heat for 3-4 minutes. Add the curry powder and stir to coat the onions. Pour in the coconut milk and season with the sugar and salt. In a small bowl, combine the water and cornstarch then pour into the coconut sauce, raise heat so the sauce boils, then reduce to simmer. If needed, add1/2 of a ladle of the boiling pasta water to the sauce and stir (I don’t need this every time). Simmer the sauce on low heat until the noodles are done cooking. If the sauce at any point gets to watery/thin, add cornstarch a teaspoon at a time and whisk into the sauce, you’ll just need to reboil any time you add cornstarch so that it activates and thickens the sauce. If your sauce ever gets too thick, add small amounts of the boiling pasta water to bring it back to a cream sauce consistency.

4. To serve, pour the drained spaghetti into the pan with the coconut curry sauce and stir until all the noodles are coated. To each bowl of pasta, top with the roasted broccoli and roasted chick peas. Serve with naan.