Vibrant, fiery, and packed with flavors, this vegetable vindaloo is perfect for spice lovers! A simple one-pot dinner that is comforting and satisfying. Customize the spice level of this vegan vindaloo to suit your preference!
This recipe will give a plant-based twist to the classic Goan dish! This vegan vindaloo curry features vegetables and tofu marinated and then cooked in a bold, spicy sauce. It is tangy, intensely spicy, and oh-so-delicious!
I love serving my vegetable vindaloo curry with my rice cooker vegetable biryani and soya chunks Manchurian.
💚Why you will love this recipe
- Fiery, bold, and packed with flavors
- A wholesome meal that is filled with veggies and plant-based protein
- Customizable spice levels to suit your taste preference
- A one-pot recipe that is easy to make
🤔What is vindaloo
Vindaloo is an Indian curry that originated in the region of Goa. This dish is heavily inspired by the Portuguese dish carne de vinha d’alhos, consisting of meat marinated in wine and garlic. This was introduced to the locals during the colonization of Goa by the Portuguese and was adapted to incorporate Indian spices and seasonings, producing Goan Vindaloo.
Traditional vindaloo consists of meat, typically pork, beef, mutton, or chicken, marinated in a spicy paste that contains chilies, other Indian spices like cardamom, cumin, and mustard seeds, and vinegar to give the curry its distinctive tanginess. The marinated meat is then simmered in a tomato-based broth to produce vindaloo.
In this vegan version, we will use vegetables (cauliflower, potato, green beans) and tofu instead of meat.
🌶️What you will need
📃Ingredient notes and substitutions
- Chili powder - The traditional recipe calls for Kashmiri chili powder, so definitely use that if you can find it! I am using regular chili powder.
- White vinegar - Can be substituted with apple cider vinegar or white wine vinegar.
- Ground cumin - Can be substituted with 1 ¼ teaspoons of cumin seeds.
- Cloves - An optional ingredient. Gives the curry warmth and depth in flavor.
- Tofu - Use extra-firm or firm tofu that has been drained and pressed beforehand, either using a tofu press or stacking something heavy on top. Check out this post, ‘How to press tofu,’ for more detailed instructions.
- Vegetable broth - You can use plain water in place, but broth provides more flavor to the curry.
🔪How to make
Making the chili paste - Combine all ingredients needed for the curry paste and ½ cup of water in a blender. Blend until smooth.
Marinating veggies and tofu - Transfer veggies and tofu into a large container, and pour in chili paste. Place the lid on and toss until the paste is well distributed. Allow to marinade for 1-2 hours or overnight in the fridge.
Cooking curry - Heat a tablespoon of oil in a Dutch oven, and add onion. Saute until translucent. Add marinated veggies and tofu next and fry for a few minutes.
Add broth, green beans, and tomato paste. Bring the mixture to a gentle simmer. Allow it to cook for 15-20 minutes or until the veggies are soft.
Serving - Give your vegetable vindaloo a taste, adding more salt if needed. Serve it with some rice, and enjoy!
✅Helpful tips
- Spice level - This vegan vindaloo is considered to be pretty spicy. However, you can adjust the amount of chili powder added to adjust the level of spiciness.
- Marinating overnight - The longer you marinate your veggies and tofu, the more flavorful they will be. If you plan to marinate them overnight, do refrigerate the mixture.
- Batch-making chili paste - You can multiply the ingredients needed for curry paste and freeze leftovers for later. I recommend portioning it into individual portions before freezing, so you will only take out what you need.
- Storing leftovers - Leftover vegetable vindaloo curry can be refrigerated for up to 5 days.
✨Variations and add-ins
Tofu - Instead of tofu, you can do tempeh or chunks of my vegan chicken breast as your protein source. Chickpeas will work as well.
Veggies - Some other vegetables that work in this vegan vindaloo include zucchini, carrot, green bell pepper, and peas.
Adjusting the level of spiciness - You can easily adjust the heat of this vegan vindaloo by altering the amount of chili powder added. I recommend starting with less, especially if you are sensitive to heat. Alternatively, substitute half the chili powder with paprika for a milder curry.
🍚How to serve
Here are some delicious ways to serve your vegetable vindaloo curry:
- Rice - Basmati, Jasmine rice, Manchurian fried rice, or Indian fried rice are some great options. For a lower-carb alternative, do cauliflower rice.
- Side dishes - Some sides that pair well with this curry include raita, vegan momos, and this simple Indian cabbage curry.
- Indian flatbreads - Make my roti or plain paratha to scoop out the delicious curry sauce!
- Toppings - To dull the heat, top your vegan vindaloo with some plant-based yogurt (like soy or coconut yogurt). I also love adding some chopped cilantro or parsley to mine.
❔Commonly asked questions
Vindaloo is considered to be one of the spicier curries. This dish incorporates tons of chilies in dried chiles or chili powder. However, spice levels vary widely depending on the recipe. It is possible to make vindaloo curry milder by reducing the amount of chili pepper added.
Sturdier veggies like cauliflower, potato, bell peppers, and green beans work exceptionally well in vindaloo. You can also add tender vegetables like peas and spinach, but adding them in the last few minutes of cooking is recommended.
🍽️More vegan Indian mains
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📖 Recipe
Vegan Vegetable Vindaloo
Ingredients
Curry paste
- 5 cloves garlic
- 1 tablespoon minced ginger
- 2 tablespoons rice vinegar or apple cider vinegar/white wine vinegar
- 2-3 teaspoons chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon mustard seeds
- 1 teaspoon sugar
- 3 green cardamom pods
- ¼ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon black peppercorn
- ½ teaspoon salt
- ½ cup water
- 3 cloves optional
Other ingredients
- 1 block extra-firm tofu drained, pressed and cubed
- ½ small head cauliflower cut into bite-sized pieces
- 1 medium potato cubed
- 1 medium onion diced
- 1 cup green beans 125g (cut into 2 inches pieces)
- 2 tablespoons tomato paste
Instructions
- Combine all ingredients needed for the curry paste in a blender. Blend until smooth.
- Transfer cauliflower, potato, and tofu into a large container, and pour in chili paste. Place the lid on and toss until the paste is well distributed. Allow to marinade for 1-2 hours or overnight in the fridge.
- Heat a tablespoon of oil in a Dutch oven over medium high. Add onion and saute until translucent.
- Add marinated veggies and tofu next and fry for a few minutes or until the veggies start to sweat.
- Add broth, green beans, and tomato paste. Bring the mixture to a gentle simmer. Allow it to cook for 15-20 minutes or until the veggies are soft.
- Give your vegetable vindaloo a taste, adding more salt if needed. Serve it with some rice, and enjoy!
Notes
- Spice level - This vegan vindaloo is considered to be pretty spicy. However, you can adjust the amount of chili powder added to adjust the level of spiciness.
- Marinating overnight - The longer you marinate your veggies and tofu, the more flavorful they will be. If you plan to marinate them overnight, do refrigerate the mixture.
- Batch-making chili paste - You can multiply the ingredients needed for curry paste and freeze leftovers for later. I recommend portioning it into individual portions before freezing, so you will only take out what you need.
- Storing leftovers - Leftover vegetable vindaloo curry can be refrigerated for up to 5 days.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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