Awesome Vegetable Vindaloo
Posted On April 21, 2020
I put this recipe together by reading a whole lot of recipes and finding out exactly what Vindaloo is supposed to taste like. I know this is not exactly authentic, but it was so good! Try this awesome vegetable vindaloo the next time you’re in the mood for something exotic, you’ll start making it all the time!
I made 2 servings because there are just two of us, but this was spot on. This recipe is easily doubled or tripled.
I started with a paste and added Vindaloo Curry Powder at the beginning of the cooking time the dish.
To explain some of the ingredients, I used a habanero pepper because I had a whole package sitting on the counter in front of me, I used about half without the seeds.
I used soy curls for the protein, but you could use anything you like, even chicken or pork. Soy curls have a texture similar to shredded chicken and they soak up the sauce so they don’t really taste like soy. Tofu or chickpeas would be awesome too!
I put some Mango Chutney on the side to round out the flavors. Of course, serve it with rice or homemade Naan.
Remember, the amounts are only for 2 servings, adjust everything to your liking, after all, this is Spice it YOUR Way!
Awesome Vegetable Vindaloo
- 1 Large garlic clove
- 1 inch Fresh ginger
- 1 Green part of scallion save white part for later
- 2 tbsp Tomato paste
- 2 stalks Cilantro
- 2 stalks Parsley
- 2 tbsp Apple Cider Vinegar
- 1/4 cup Water
- 1 tsp Ground Mustard
- 1 tbsp Agave Syrup
- 1/2 tsp salt
- 1/2 Habanero Pepper Or use whatever hot pepper you have, serrano would be great!
- 2 Cauliflower Florets, cut up
- 1 Small Sweet Potato, peeled and cut into 1/2" cubes
- 1 White part of scallion, reserved from paste
- 1 cup Soy Curls, soaked for 30 minutes Drain, squeeze out liquid, and rinse
- 1-2 tsp Vindaloo Curry Powder
- 1-2 tsp soy sauce
- 1 tbsp oil
- Mango Chutney for serving
Make the Paste
Coarsely chop the garlic, ginger, scallion. Add to a small blender container along with the rest of the ingredients.
Blend until smooth, set aside.
Heat oil in saucepan large enough to hold ingredients with enough room to saute and stir it around.
Add in soy curls or other protein and saute until brown on all sides. If using beans, add at the end.
Add in Vindaloo Paste and stir around until aromatic and spices start to get cooked. After about 1 minute, add in the curry powder and cook and stir for about another minute. Be careful not to burn it. Add water, soy sauce and vegetables. Bring to a simmer, and cook 10 minutes, covered.
Stir and adjust seasonings. Add more curry powder if not spicy enough, salt if needed. Simmer 2 more minutes to cook the additions, shut off heat and leave covered 5-10 minutes to meld the flavors.
Serve with rice or noodles. I had some cooked mushroom ravioli so I heated that up and had it with it. It was so good!
This had just the right amount of heat without being overpowering, which most Vindaloo can be. Adjust the chile flavor for your own palate. I found the Mango Chutney to give it just the right amount of sweet to go with the heat.