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.