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A photo of vegetable vindaloo with potatoes, cauliflower and mushrooms in a white bowl with a spoon
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5 from 32 votes

Vegetable Vindaloo

Vegan Vegetable Vindaloo is my meatless take on a spicy pork dish created in Goa, India, by the state's Portuguese colonists. Chunky veggies like mushrooms, cauliflower, potatoes and onions are drowned in a flavorful sauce of spices and an ingredient unusual to Indian, but not Goan, cuisine: vinegar.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Curry, Main Course
Cuisine: Indian Goan, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 208kcal

Ingredients

  • 1 small head cauliflower (separated into medium-sized florets)
  • 8 oz crimini mushrooms (use button or even shiitake if you prefer), halved or quartered if very large
  • 3 medium potatoes (yellow or red potatoes. Cut in a chunky dice)
  • 1 tablespoon vegetable oil
  • 2 medium red onions (cut in a large dice)
  • 2 cups tomato puree (fresh or canned are both fine. I used canned)
  • 2 teaspoon paprika (optional)
  • 2 tablespoon cilantro (chopped)
  • 2 inch cinnamon stick
  • 2 teaspoon garam masala (optional, but recommended)
  • Salt and ground black pepper to taste

For the masala marinade paste

Optional add-ins

  • Air Fryer Tofu (or any baked tofu, cut into cubes)
  • Meatless sausage (cut into chunks)

Instructions

  • Make the masala paste by blending all the ingredients together in a blender into a paste.
    Photo of blended masala marinade for vegetable vindaloo
  • Place the vegetables--cauliflower, mushrooms and potatoes--in a bowl and toss in the masala paste. Set aside for at least 15 minutes or up to an hour, if you have the time.
    Photo of a bowl with cauliflower, potatoes and mushrooms for veg vindaloo
  • Heat the vegetable oil in a large pot. Add the onions along with salt and ground black pepper and cook, stirring, until the onions are golden-brown, about 10 minutes. Do not hurry through this- you want the onions to develop a lot of flavor
    Onions for vindaloo browning in wok.
  • Add the marinated vegetables and cook, stirring about 5 minutes or until they have expressed some of their juices.
    Mushrooms and onions cooking in wok.
  • Add the tomatoes, paprika, if using, and cinnamon stick. Add a cup of water or vegetable stock and bring to a boil. Cover the pot and allow the vindaloo to cook over medium-low heat for 20-30 minutes, stirring once in a while to ensure the veggies get cooked evenly. The potatoes should get tender but the cauliflower will still have a bit of a bite.
    Photo of vegetable vindaloo cooking
  • Add the garam masala, if using, and stir it in.
    Veg Vindaloo with garam masala added
  • Add more salt if needed. Stir in the cilantro. Serve.

Nutrition

Calories: 208kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Sodium: 443mg | Potassium: 1247mg | Fiber: 7g | Sugar: 9g | Vitamin A: 562IU | Vitamin C: 56mg | Calcium: 78mg | Iron: 4mg