Mushroom Vindaloo

Mushroom Vindaloo is a spicy, tangy curry inspired by the classic Goan vindaloo, with mushrooms absorbing the bold, aromatic spices and vinegar. This plant-based version is vibrant and packed with flavor, perfect with rice or flatbreads.

For a Serving Size of Two:

Ingredients:

• 200 grams button mushrooms, cleaned and halved
• 1 small onion (about 50 grams), finely chopped
• 1 medium tomato (about 100 grams), chopped
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon white vinegar
• 1/2 teaspoon sugar (optional, to balance flavors)
• Salt to taste
• Fresh coriander leaves for garnish
• 2 cloves garlic
• 1-inch piece of ginger
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon mustard seeds
• 1-2 dried red chilies (adjust to taste)
• 1 tablespoon vinegar

Procedure:

• Blend garlic, ginger, black peppercorns, fenugreek seeds, mustard seeds, dried red chilies, and vinegar into a smooth paste for the vindaloo spice.
• Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
• Add chopped onion and sauté until golden brown, then add the vindaloo spice paste and cook for 2-3 minutes until fragrant.
• Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well, then add tomatoes and cook until they soften.
• Add mushrooms and stir to coat them with the spices. Cover and cook for 5-7 minutes, allowing mushrooms to absorb the flavors.
• Add vinegar and sugar (if using) and mix well. Let it simmer for another 2-3 minutes until the flavors meld.
• Sprinkle garam masala, stir, and cook for another minute.
• Garnish with fresh coriander leaves and serve hot with rice or naan.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g