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Mushroom Vindaloo style Curry served with spiced basmati rice

Nothing quite says TGIF than a Friday night curry and a marathon of comedy, which is what we did last night. We ventured round to our local bar (we haven’t been in about 2 years) and just had a cheeky glass of wine before dinner, we managed to pick the only night they have the weekly quiz on, so after listening to 5 questions we paid and left thinking that perhaps we might actually enter next time… we’ll see though, Martin is the brains of this outfit!

I thought I’d try my hand at a vindaloo this time and it turned out well, I’m going to start looking at making some Indian side dishes next time, try and recreate some Aloo Gobi to go with a Peshwari nan, it’s been a while since I made nan bread.

We had a mixture of comedies to watch last night, from Phoenix nights, Spaced and Trollied to Moon Boy and Peep Show, so I was all laughed out!

Mushroom Vindaloo

Mushroom Vindaloo style Curry served with spiced basmati rice

MyInspiration Feel The Difference Range

Serves 2


12 medium button mushrooms chopped into quarters

1 onion finely chopped

1 ½ cups passatta

2 cloves garlic chopped

1” cube of fresh ginger grated

3 hot chillies chopped

1 tsp red wine vinegar

3 tbsp grated coconut

2 tsp garam masala

1 tsp Cumin

1 tsp Turmeric

½ tsp Cinnamon

Black Pepper

½ cup Veg stock (optional)


For the rice

1 cup of basmati rice

2 cups veg stock

1 tsp tumeric

Pinch of cinnamon



1. Add the onion, passatta, garlic, hot chillies, ginger, coconut, hot curry powder, cumin, tuneric, black pepper and cinnamon into a food processor and blitz until a nice smooth paste.

2. Heat 2 tbsp water in a deep pan and add the mushrooms and sauté for a few minutes before adding the curry paste (from above) stir to combine and allow to cook for a further 15 minutes (if you want more of a sauce, add in the ½ cup of veg stock now)

3. For the rice, add the 2 cups of stock to one cup of rice in a pot and on a low heat cook for 15 – 20 minutes until the water has been absorbed, then mix through the tumeric and cinnamon.

4. Serve with your favourie pickles.



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