Mushroom Vindaloo
Mushroom Vindaloo: A Meat-Free Madness
IntroAlright, let’s get cookin’! Today we’re making Mushroom Vindaloo. If you love your curries with a kick, this is your jam. No meat, all the flavor. Let’s dive in!
Ingredients Mushrooms (button or cremini)
PotatoesOnionGarlicGingerChili powderCuminCorianderTurmericGaram masalaVinegarSugarSaltTomato puree or chopped tomatoesVegetable oilEquipment
Large pan or wokBlender or food processor (optional)InstructionsPrep Time
Peel and chop your potatoes into bite-sized chunks.
Slice the mushrooms.Chop the onion, garlic, and ginger. Let’s Get Spicy
Heat the oil in your pan. Add the cumin, coriander, and chili powder. Let them sizzle for a bit to release their flavor.
Toss in the onion and cook until it starts to soften.Add the garlic and ginger, fry for another minute.Throw in the tomato puree (or chopped tomatoes) and cook until it turns into a thick gravy.Mushroom Madness
Add the potatoes and mushrooms to the pan. Stir it all together.
Sprinkle in the turmeric, garam masala, and salt.Pour in enough water to cover the potatoes and mushrooms.Bring it to a boil, then reduce the heat and let it simmer until the potatoes are tender.The Vindaloo Kick
For the classic Vindaloo tang, mix vinegar and sugar in a small bowl. Add this to the curry. Adjust the amount of vinegar to your taste – we’re aiming for a good kick!
Let it simmer for a few more minutes to let the flavors blend. Taste and Adjust
Taste your curry. Add more salt, sugar, or chili powder if needed.
If you want a smoother curry, you can blend a portion of it. Serve hot with rice or naan.Tips For a thicker gravy, add a cornstarch slurry.
You can use frozen peas or spinach as a side.If you don’t have fresh ginger and garlic, use the jarred ones. There you have it! A meat-free Vindaloo that packs a punch. Let me know how it turns out!
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