Vegetable Vindaloo (vegan)
This vegetable vindaloo is a vegan take on the classic Goan curry, packed with vibrant vegetables and hearty tofu in a bold, spicy sauce. Ready in 30 minutes, it’s flavorful, comforting, and easy to customize!
Servings: 4 servings
Calories: 160kcal
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
- 2 cups vegetable broth
- 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 seasonings (chili powder, sugar, vinegar, salt) if needed. Serve your vegetable vindaloo while warm.
Notes
Helpful tips
- Customize the spiciness – This dish is on the spicier side, but you can easily adjust the heat by varying the amount of chili powder. For a milder version, swap some chili powder for sweet paprika.
- Storing leftover - Leftover vegetable vindaloo can be refrigerated for 5 days.
- Meal prep tip - Batch make the chili sauce, then portion and freeze them using souper cubes or zip-top bags. Simply thaw a portion overnight in the fridge whenever you want to make vindaloo!
Nutrition
Calories: 160kcal | Carbohydrates: 24g | Protein: 11g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 453mg | Potassium: 748mg | Fiber: 5g | Sugar: 6g | Vitamin A: 621IU | Vitamin C: 35mg | Calcium: 98mg | Iron: 3mg
