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A mild and tangy Goan curry featuring earthy mushrooms simmered in a creamy coconut milk base. This vibrant yellow stew, delicately spiced, brings the coastal flavors of Goa right to your kitchen.
For 4 servings
Sauté Aromatics
Cook the Mushrooms
Simmer the Curry
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A mild and tangy Goan curry featuring earthy mushrooms simmered in a creamy coconut milk base. This vibrant yellow stew, delicately spiced, brings the coastal flavors of Goa right to your kitchen.
This goan recipe takes 40 minutes to prepare and yields 4 servings. At 358.17 calories per serving with 6.59g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve
Replace mushrooms with paneer, tofu, or vegetables like cauliflower, carrots, and green beans. If using paneer or tofu, lightly pan-fry it before adding to the curry.
For a spicier version, add 1/4 tsp of red chili powder along with the other spices, or increase the number of green chilies.
For an even richer and thicker curry, grind 8-10 cashews with a little water to a fine paste and add it along with the coconut milk.
Mushrooms and turmeric are packed with antioxidants that help protect your body from damage by free radicals and reduce inflammation.
The use of coconut oil and the low cholesterol content of mushrooms contribute to cardiovascular wellness. The potassium in mushrooms also helps regulate blood pressure.
This recipe is entirely plant-based, providing a good source of dietary fiber, vitamins, and minerals without any animal products, making it suitable for vegans and vegetarians.
One serving of Mushroom Caldin contains approximately 250-300 calories, primarily depending on the fat content of the coconut milk used.
Yes, it's a relatively healthy dish. Mushrooms are low in calories and rich in vitamins and minerals. Coconut milk provides healthy fats, and turmeric has anti-inflammatory properties. To make it healthier, you can use light coconut milk and control the amount of oil.
Absolutely! Mushroom Caldin tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, avoiding boiling.
It pairs beautifully with steamed basmati rice, Goan red rice (ukda rice), or crusty bread like Goan Pao to soak up the delicious gravy.
Coconut milk can curdle or 'split' if it's boiled at a high temperature. Always add it on low heat and bring the curry to a gentle simmer, never a rolling boil. Using full-fat coconut milk also helps prevent splitting.