Fiery Chickpea & Mushroom Vindaloo
Ingredients
1
Turban Chopsticks Vindaloo Sachet
1 cup
Chickpeas
1 cup
Button mushrooms
½ cup
Red capsicum
1 medium
Onion
200 g
Diced canned tomatoes
200 g
Stock
Method
1
Add the Turban Chopsticks Vindaloo paste, onion, chickpeas, mushrooms, capsicum, tomatoes and stock to a saucepan. Stir well.
2
Simmer for 15 minutes, stirring occasionally.
3
Top with coconut yoghurt and coriander.
Tips
In this recipe
Vindaloo Curry Sachet
$10.00
Turn up the heat. Our Vindaloo Curry Paste is for those who like dinner with a little more fire — bold, aromatic and packed with punchy flavour.
Made in Australia with all-natural ingredients, virgin olive oil and no added sugar, it’s plant-based and gluten free. Pair it with meat, chickpeas, mushrooms, tofu or vegetables and dial dinner up a notch. Each sachet makes 3–4 serves.
Turban Tips
Pair with chickpeas and mushrooms for a hearty plant-based Vindaloo.
Use as a marinade for meat, tofu or cauliflower before roasting or BBQing.
Stir a little through mayo or yoghurt for a fiery dip or drizzle over burgers, wraps and roasted vegetables.
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