Vegetarian Vindaloo Curry Recipe
A vibrant and spicy vegetarian vindaloo bursting with flavor and color. Perfect served with rice or naan for a bold, satisfying meal!
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Why Vegetarian Vindaloo Is My Go-To for Big Flavor
If you crave serious flavor in your plant-based meals, this spicy vegetarian vindaloo is a game-changer. It packs that signature fiery kick and tang you expect from a classic vindaloo, while keeping everything fresh and hearty with a generous mix of veggies.
What sets it apart for me is that smoky heat from the chili powder mixed with the sharp tang of vinegar—it gives the sauce this deep, complex flavor that just clings to every veggie. I’ll happily eat this after a long day, knowing it’s packing in nutrients without feeling heavy.
For best results, I love pairing it with:
- steaming hot basmati rice for soaking up all the spicy, tangy sauce
- toasty warm naan, perfect for grabbing every last bite
- a cold beer or a glass of lassi if you want to mellow out the spice
If you like your food fiery, throw in a little extra chili powder. Otherwise, you can scale the heat back and it’s still absolutely delicious. It’s one of those dishes that tastes even better the next day.
Spicy Vegetarian Vindaloo
A bold vegetarian take on classic vindaloo, with potatoes, bell peppers, and carrots in a tangy and spicy sauce.
Ingredients
Instructions
- 1
Prep the Ingredients: Peel and dice the potatoes, chop the bell pepper and carrots, and finely chop the onion.
- 2
Cook the Spices: In a large pot, heat the vegetable oil over medium heat. Add mustard seeds and cumin seeds, and sauté until they start to pop.
- 3
Sauté Aromatics: Add the chopped onion, garlic, and ginger to the pot. Cook until the onion is translucent (about 3-4 minutes).
- 4
Add Vegetables: Stir in the diced potatoes, bell pepper, and carrots. Cook for another 5 minutes, stirring occasionally.
- 5
Make the Sauce: Add the chopped tomatoes, vinegar, coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the tomatoes soften.
- 6
Simmer: Add 1 cup of water to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the vegetables are tender.
- 7
Serve: Garnish with fresh cilantro and serve hot with rice or naan.
Notes
You can substitute or add vegetables like peas, cauliflower, or green beans.
For extra heat, increase the amount of red chili powder.
This dish develops even deeper flavors when made ahead and reheated.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Popular choices include potatoes, bell peppers, carrots, peas, cauliflower, and green beans. You can mix and match based on personal preference or what's on hand.
This recipe has a medium to high heat level thanks to the red chili powder, but you can adjust the amount to suit your taste.
Yes, this vegetarian vindaloo is also vegan as it contains no animal products.
Absolutely! The recipe itself is naturally gluten free as long as you pair it with gluten free bread or rice.
Let the vindaloo cool to room temperature, then store in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day.
