Go Back
+ servings
vegan vegetable vindaloo recipe

Spicy Vegetable Vindaloo

with fresh ground masala paste
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


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


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.


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!