Vegetable Vindaloo

Some people you meet just take off so well with you. Conversations with them are heartwarming. It feels like you have known them forever as opposed to some who know forever and a few minutes with them is still an effort. There is no real theory I have here about why this happens but, just that we met some amazing people lately. We were expecting nothing more than an Airbnb at Coraki, NSW. The warmth of the smiles, the care they should to our kids put Sam and Ely permanently on our list of great conversations.

Here is a link to their place – Koalas and farm resort stay – Coraki, NSW

When Sam reached out recently for a vindaloo recipe, I really didn’t think it should wait for long. So here it is the vegan vindaloo recipe.

What is Vindaloo? 

The Portuguese cuisine amalgamation is perfected in the Goan cuisine. Vindaloo is one such perfect blend of spices, tang and curry. Typically made with meat this is a fiery recipe served with poi (Goan bread similar to dinner rolls). It is not a runny curry, rather one with a thick sauce. One,  where the thick base is not made in a cream-based sauce.

This vegan vindaloo version

There are a few different versions that you will come across for a vindaloo. The key learning from the recipes I have tried so far was that when replacing the meat with vegetable, we need to account for the oil and the texture. So this recipe needs a bit more attention to these two. Of course, the first is easy as you can add a bit more oil and get that perfect the second one though is a bit of a trial and error. Out of the veggies, I love to use Oyster mushrooms, cauliflower and eggplants. The mushrooms and eggplant make up for the meaty bits and the rest is up to you. Use soy curls or mock meat if you like them, Sorry I am not a fan of them so have not used them.

Step by step recipe

This pictorial step by step guide provides an easy understanding of the recipe in making based on the measurements in the recipe card.

Making fresh vindaloo masala paste

Roast the spices on low heat till they are crispy and aromatic.
Powder them in a spice blender into as smooth as you can.
Add garlic, ginger, tamarind, vinegar and roasted tomatoes ( This adds a better thickness to the sauce that the fresh ones),  and grind further into a smooth blend.

Making the curry

In a pan add oil and sliced shallots and let them brown on medium heat.
Once the onions are browned, add the vegetables and sauce for a couple of minutes till the have a slight sear on them.
Now add the prepared curry paste, a pinch of sugar and salt to taste. Mix well and add just enough water to let them simmer. Keep in mind that the vegetables will release a lot of water as well.
Cover and cook for 10 minutes on medium heat.
Mix again and remove from heat, taste test and let it rest for 10 minutes more. See recipe notes below if you have to adjust the heat. The curry is now ready to be served.
Enjoy the vegan vindaloo curry with steamed rice, Spinach and avocado phulka, triangle parathas, and a side of beans foogath. The curry tastes even better the next day as the spices infuse the veggies better and the gravy thickens.
Hope you enjoy this as much as we do.
Stay safe keep in touch and tag us on social media when you make this recipe. Don’t miss to tell us what clicked and what did not for you.
See you later, keep reading.

Spicy Vegetable Vindaloo

with fresh ground masala paste

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Prep Time 15 mins

Cook Time 30 mins

Total Time 55 mins

Course Main Dish, sidedish, Traditional

Cuisine Autumn, diabetic friendly, gluten free, Goan, Indian, Spring, Vegan, Vegetarian, Winter

Servings 4 people

Ingredients

  

1x2x3x

for the vindaloo masala paste

• 10 dry red chillies ( use the kashmiri chilli to reduce the heat)
• 2 tbsp coriander seeds
• 1 tsp mustard seeds
• 1.5 tsp cumin seeds
• 3 cloves
• 2 bits cinnamon stick
• 4-5 green cardamom
• 2-3 Black pepper ( I have not added them)
• 4-6 cloves garlic
• 1/2 tsp fresh ginger root ( grated)
• 1 tbsp vinegar
• 1.5 tsp tamarind paste
• 4 medium roasted tomatoes

for the curry

• 2 tbsp vegetable oil
• 6-10 shallots (Sliced thin)
• 1 medium eggplant (diced)
• 6-7 oyster mushroom ( torn into bits)
• 7-10 florets cauliflower ( cut into florets)
• 1 medium carrot ( diced)
• salt to taste
• 1 pinch Sugar/brown sugar ( see recipe notes to see why you need this)
• 1 cup drinking water

Instructions

 

for the masala paste.

• Dry roast the spices -coriander, cumin, mustard seeds, cinnamon sticks, cardamom, cloves till they are aromatic.
• Add them to a spice mix to a spice blender and give a rough blend.
• Add the garlic cloves and blend further.
• Add tamarind, vinegar and tomatoes and blend well into a smooth paste.
• The vindaloo masala paste is ready. Set aside till you need it.

for the curry.

• Dice up and chop the veggies and slice the shallots.
• Into the pan add the cooking oil and roast the shallots till golden brown.
• Then add the vegies and roast a bit longer till the veggies have a gentle sear on them.
• Add the masala paste, salt and sugar and mix well.
• Now add a cup of water and simmer till the veggies cook and the curry thickens.
• The vindaloo is now ready to serve.

Notes

The vinegar and the sugar.

Traditionally it is toddy vinegar that is added to this recipe. This is a bit sweeter than apple cider vinegar and the sugar helps to compensate that sweetness.

If the vindaloo gets too spicy

The chillies you use determines the heat in this recipe. If you like it less spicy use Kashmiri chillies . If you still find your vindaloo spicy after you make it add a bit of coconut cream.

Tried this recipe?Let us know how it was!