Vindaloo Recipe With Mushrooms
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spicy mushroom and potato curry made with a vindaloo paste of dried chilies, spices, and vinegar. Fiery, robust, and deeply flavored with tender vegetables. A plant-based take on the Portuguese-Goan classic.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7 to 8 kashmiri red chilies (- deseeded)
- ⅓ cup hot water (- for soaking red chilies)
- 1 tablespoon coriander seeds
- ½ tablespoon cumin seeds
- 4 to 5 cloves
- 2 cinnamon sticks (- each of 1 inch)
- 8 to 10 black peppercorns
- 1 inch ginger (- peeled & roughly chopped)
- 6 to 7 garlic cloves (- small to medium sized, peeled & roughly chopped)
- ½ teaspoon turmeric powder
- 1.5 tablespoon malt vinegar (or regular vinegar or balsamic vinegar or coconut vinegar)
- ½ teaspoon sugar
- 5 to 6 tablespoons water (- for grinding or add as required)
- 200 grams button mushrooms (- rinsed and chopped)
- 1 potato (- peeled & cubed, medium-sized)
- 1 onions (- chopped, medium-sized)
- 1 to 2 green chilies (- chopped)
- 2 to 2.5 tablespoons oil
- 1 to 2 tablespoons coriander leaves (- chopped)
- 1 to 1.5 cups water (- add less or more water if you want a thick or a slightly thin curry)
- salt (- according to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 314mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 863mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.