Place the mushrooms in a food processor and blitz finely; you may have to do this in several batches, depending on the size of your food processor. If you don't have a food processor, chop the mushrooms finely.
Spray a large, deep frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, garlic and red pepper and cook for 10 minutes, stirring occasionally, until softening.
Add the mild chilli powder, smoked paprika, ground cumin, ground coriander and ground cinnamon. Stir in and cook for 1-2 minutes.
Add the finely blitzed or finely chopped mushrooms and stir well. Simmer, uncovered, for 10 minutes over a medium heat until the juices from the mushrooms have been released.
Lower the heat and stir in the chopped tomatoes, red kidney beans, stock pots, tomato puree, Henderson's relish, balsamic vinegar, hot pepper sauce and soy sauce. Partially cover and simmer gently for about 20 minutes, or until the vegetables are soft and the mixture has thickened.
Stir in the fresh coriander leaves, taste and season with salt and black pepper if needed. Serve with a small portion of basmati rice or with other accompaniments of choice. If wished, serve with a dollop of plain yoghurt on top.