Vegetable Vindaloo
A bold and spicy Goan-style vegetable vindaloo made with cauliflower, potatoes, mushrooms, and tofu in a tangy vinegar-spiced sauce.
Method
- 1
Blend garlic, ginger, vinegar, and spices into a thick paste.
- 2
Toss cauliflower, mushrooms, and potatoes with the paste and marinate for 15–60 minutes.
- 3
Heat oil and cook onions until deeply golden.
- 4
Add the marinated vegetables and cook for 5 minutes.
- 5
Add tomato puree, cinnamon, and 1 cup of water.
- 6
Simmer covered for 20–30 minutes until potatoes are tender.
- 7
Stir in tofu, vegan sausage, and garam masala.
- 8
Simmer for an additional 5 minutes, garnish with coriander, and serve.
Ingredients
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •1 tbsp vinegar
- •200 g mushrooms, sliced
- •2 tbsp oil
- •200 ml tomato puree
- •200 g vegan sausage, sliced
- •1 tsp garam masala
- •1 small cauliflower, cut into florets
- •3 medium potatoes, cubed
- •2 red onions, diced
- •1 tsp mustard seeds
- •2 tbsp fresh coriander, chopped
- •1 tsp cumin seeds
- •1 tsp turmeric
- •red pepper flakes (to taste)
- •1 tsp paprika
- •1 tsp sugar
- •1 tsp salt
- •1 small cinnamon stick
- •200 g firm tofu, cubed
Notes
- •Adjust chilli flakes to control heat level.
- •This curry tastes even better the next day.
- •Skip the vegan sausage for a whole-food version.
- •Serve with rice or naan for a complete meal.
Learn the technique
Beginner-Friendly Vegan Indian Recipes
Simple vegan Indian dishes perfect for beginners starting their cooking journey.
Essential Vegan Indian Pantry Staples
The core spices, lentils, beans, grains, and aromatics worth keeping on hand for everyday vegan Indian cooking.
How to Build a Curry Base
Learn the simple method behind most Indian curries by mastering the classic onion, tomato and spice base.