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Vegan Masala Recipe
Vegetable Vindaloo
Vegetable vindaloo balances chilli heat with vinegar, garlic and a deeply toasted spice paste. The vegetables bring sweetness and substance to this bright, unapologetically bold Goan-inspired curry.
Recipe by Craig LogueHow our recipes are created
50 minPrep: 20 minCook: 30 minServes 4Goan IndianVegan
vindaloospicy currygoan currytofu dish
From the kitchen
What to expect
Vindaloo should be hot, but its sourness and spice matter just as much. Toast the whole spices carefully, cook the paste until fragrant and taste at the end for that lively sweet-sour balance.
Serving idea
Best served simply
Serve with steamed rice or warm chapatis, and keep a small bowl of sliced onion or cucumber on the side.
Useful equipment
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Cook the recipe
Method
- 1
Heat 2 tbsp oil in a heavy pan over medium heat. Add 1 tsp mustard seeds, 1 tsp cumin seeds and 1 small cinnamon stick; let them sizzle for a few seconds.
- 2
Add 2 red onions, diced, and cook until deep golden at the edges and softened through.
- 3
Stir in 4 cloves garlic, minced, and 1 inch ginger, grated. Cook for 1 minute, then add 1 tsp turmeric, 1 tsp paprika, 1 tsp garam masala, 1 tbsp vinegar, 1 tsp salt, 1 tsp sugar and red pepper flakes to taste.
- 4
Add 200 ml passata or smooth tomato purée and cook until the masala darkens and the oil starts to separate from the edges of the pan.
- 5
Add 1 small cauliflower, cut into florets, 3 medium potatoes, cubed, and 200 g mushrooms, sliced. Stir well to coat, then pour in 500 ml hot water.
- 6
Cover and simmer for 20 to 30 minutes, stirring now and then, until the potatoes are tender and the sauce has thickened.
- 7
Add 200 g firm tofu, cubed, and 200 g vegan sausage, sliced. Simmer for 5 minutes so they take on the masala without breaking apart.
- 8
Turn off the heat and finish with 2 tbsp fresh coriander, chopped. Taste and adjust salt or vinegar if needed before serving.
Gather everything first
Ingredients
- •2 tbsp oil
- •1 tsp mustard seeds
- •1 tsp cumin seeds
- •1 small cinnamon stick
- •2 red onions, diced
- •4 cloves garlic, minced
- •1 inch ginger, grated
- •1 tsp turmeric
- •1 tsp paprika
- •1 tsp garam masala
- •200 ml passata or smooth tomato purée
- •1 tbsp vinegar
- •1 tsp salt
- •1 tsp sugar
- •red pepper flakes (to taste)
- •1 small cauliflower, cut into florets
- •3 medium potatoes, cubed
- •200 g mushrooms, sliced
- •500 ml hot water
- •200 g firm tofu, cubed
- •200 g vegan sausage, sliced
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Cook the onion properly before adding the spices; this gives the curry its depth and keeps the tomato from tasting flat.
- •The sauce should be thick and spoonable. If it tightens too much as it simmers, add a splash of hot water and stir through.
- •Vinegar sharpens the masala in the vindaloo style, but the final taste should still be balanced. Add a little more only at the end if needed.
- •Leftovers keep well in the fridge for up to 3 days and usually taste better the next day after the masala settles.
- •Reheat gently with a spoonful of water so the potatoes and tofu stay intact.
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