Eggplant And Mushroom Vindaloo Recipe
Recipe By Bawarchi
Eggplant and Mushroom Vindaloo is a delicious Indian recipe served as a Side-Dish.
3.6
16 Rating -
Rate
2hr total
2hr total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant And Mushroom Vindaloo Recipe
- 1/2 Large eggplant, cut into a chunky dice
- 6-7.50 Crimini mushrooms (button or even sh
- As required take if you prefer), halved or quartered
- 1 Medium red onions, chopped
- 1 cup Crushed Tomatoes
- 1/2 tablespoon Olive oil
- 0.13 cup Coriander leaves, chopped
- 2 Spring onions or scallions, white and green parts chopped
- 1/2-1 inch Cinnamon stick
- 1 teaspoon Black mustard seeds
- 0.17 cup balsamic vinegar
- 1/2 tablespoon Extra virgin olive oil
- 3-4 cloves Garlic, minced
- 1/2 inch Ginger, chopped
- 1 tablespoon level Garam masala
- 1/4 teaspoon Turmeric
- 1/2 teaspoon Red chilli powder
- 1/2 tablespoon Mustard seeds, ground
- 1/2 tablespoon Coriander seeds, ground
- 1/2 teaspoon Cumin seeds, ground
- 1/2 teaspoon Sugar
- 1/2 teaspoon Salt
Nutrition
value
value
628
calories per serving
24 g Fat35 g Protein71 g Carbs46 g FiberOther
Current Totals
- Fat24g
- Protein35g
- Carbs71g
- Fiber46g
MacroNutrients
- Carbs71g
- Protein35g
- Fiber46g
Fats
- Fat24g
Vitamins & Minerals
- Calcium557mg
- Iron22mg
- Vitamin A2431mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B61mg
- Vitamin B9348mcg
- Vitamin B12< 1mcg
- Vitamin C121mg
- Vitamin E5mg
- Copper2mcg
- Magnesium331mg
- Manganese11mg
- Phosphorus820mg
- Selenium11mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Bawarchi