Vegetable Vindaloo
A bold and spicy Goan-style vegetable vindaloo made with cauliflower, potatoes, mushrooms and tofu in a tangy vinegar-spiced sauce.
50 minPrep: 20 minCook: 30 minGoan IndianVegan
vindaloospicy currygoan curryvegetable vindaloo
Method
- 1
Blend garlic, ginger, vinegar and spices into a thick paste.
- 2
Toss cauliflower, mushrooms and potatoes with the paste and marinate 15–60 minutes.
- 3
Heat oil and cook onions until deeply golden.
- 4
Add marinated vegetables and cook 5 minutes.
- 5
Add tomato puree, cinnamon and 1 cup water.
- 6
Simmer covered 20–30 minutes until potatoes are tender.
- 7
Stir in tofu, vegan sausage and garam masala.
- 8
Simmer 5 minutes, garnish with coriander and serve.
Ingredients
- •1 small cauliflower, cut into florets
- •8 oz mushrooms, halved
- •3 medium potatoes, diced
- •1 tbsp neutral oil
- •2 red onions, diced
- •2 cups tomato puree
- •2 tbsp apple cider vinegar
- •6–8 cloves garlic
- •1 inch ginger
- •1 tbsp mustard seeds
- •1 tbsp coriander seeds
- •1 tsp cumin seeds
- •½ tsp turmeric
- •1 tsp red pepper flakes (to taste)
- •2 tsp paprika (optional)
- •1 tsp sugar
- •1 tsp salt
- •2 inch cinnamon stick
- •2 tsp garam masala (optional)
- •14 oz firm tofu, cubed
- •14 oz vegan sausage, sliced
- •Fresh coriander to garnish
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.