Vegan Masala Recipe

Vegetable Vindaloo

Name: Vegetable Vindaloo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Goan Indian
Ingredients: 2 tbsp oil; 4 cloves garlic, minced; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 small cinnamon stick; 2 red onions, diced; 1 inch ginger, grated; 1 tsp garam masala; 1 tsp turmeric; 1 tsp paprika; 200 ml tomato puree; 1 small cauliflower, cut into florets; 3 medium potatoes, cubed; 200 g firm tofu, cubed; 1 tsp salt; 1 tbsp vinegar; 200 g mushrooms, sliced; 200 g vegan sausage, sliced; red pepper flakes (to taste); 1 tsp sugar; 2 tbsp fresh coriander, chopped

A Goan Indian vegan curry built around proper masalas, dependable technique and the generous spirit of family-style cooking. The goal is a sauce with real depth and body, not just heat or colour.

50 minPrep: 20 minCook: 30 minServes 4Goan IndianVegan

vindaloospicy currygoan currytofu dish

Ingredients Method Notes

From the kitchen

What to expect

The balance matters more than anything here. Once the sauce is properly cooked and the tofu has had time to take on some flavour, the whole dish feels much more complete.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Blend 4 cloves garlic, minced, 1 inch ginger, grated, vinegar, and spices into a thick paste.
2
Toss cauliflower, mushrooms, and potatoes with the paste and marinate for 15–60 minutes.
3
Heat 2 tbsp oil and cook onions until deeply golden.
4
Add the marinated vegetables and cook for 5 minutes.
5
Add 200 ml 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 2 tbsp fresh coriander, chopped, and serve.

Gather everything first

Ingredients

•2 tbsp oil
•4 cloves garlic, minced
•1 tsp mustard seeds
•1 tsp cumin seeds
•1 small cinnamon stick
•2 red onions, diced
•1 inch ginger, grated
•1 tsp garam masala
•1 tsp turmeric
•1 tsp paprika
•200 ml tomato puree
•1 small cauliflower, cut into florets
•3 medium potatoes, cubed
•200 g firm tofu, cubed
•1 tsp salt
•1 tbsp vinegar
•200 g mushrooms, sliced
•200 g vegan sausage, sliced
•red pepper flakes (to taste)
•1 tsp sugar
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•Do not rush the final simmer. Good dal develops its body gradually, and it should taste rounded rather than sharp.
•If the mixture becomes too thick, loosen it with a splash of hot water. It should be rich and spoonable, not stiff.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

Learn the technique

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