Vegetable Vindaloo
My 40-minute Vegetable Vindaloo recipe is warm, comforting, and packed with flavor! I make it with a homemade vindaloo paste and a medley of fresh vegetables, and it is one of my go-to options for a hearty dinner. It also happens to be vegan and gluten-free.
Servings: 6
Calories: 186kcal
Ingredients
Vegetable Ingredients
- 1 tbsp coconut oil
- 1¼ cup vegetable broth
- 3 potatoes diced
- ½ cauliflower cut into florets
- 1 cup beans chopped
- ½ red bell pepper diced
- 1 tbsp tomato paste
- 28 oz canned diced tomatoes
- 1½ tsp garam masala
Vindaloo Paste
- 1 red onion diced
- 4 cloves garlic minced
- 2 tsp minced ginger
- 1 tsp dried red pepper flakes
- 2 tsp smoked paprika
- 1 tsp turmeric
- 2 tbsp apple cider vinegar
- 2 tsp coconut oil
- ¼ cup chopped cilantro
- 1½ tbsp ground coriander
- 3 tsp cumin
- ¼ tsp cardamom
- ½ tsp ground cinnamon
- 1 tsp salt
Instructions
- Prepare the vindaloo paste by adding all paste ingredients into a blender and blend to a smooth paste. Scraping down the edges several times and blending again if needed.
- Next, heat the coconut oil in a large pot over a medium-high heat and sauté the paste for 2-3 minutes.
- Stir in the vegetable broth and add the diced potatoes, bring to a simmer.
- Cook for 5 minutes before adding the cauliflower florets, beans, bell pepper, tomato paste and diced tomatoes.
- Stir and continue to simmer gently for 20-30 minutes or until the vegetables have cooked through. Stirring occasionally to prevent the sauce from burning.
- Add the garam masala and adjust the seasoning to taste.
- Serve with rice and naan bread.
Notes
- My #1 Secret Tip for this recipe is to adjust the flavors by controlling the spice level. I do this by increasing or decreasing the dried red pepper flakes in the vindaloo paste, starting small and adjusting gradually until it reaches my preferred heat.
- Meal Prep Ready: This recipe is perfect for meal prep. I prepare the vindaloo paste ahead of time and store it in the refrigerator for up to 2 days in a sealable jar. Then I can quickly toss it with the vegetables, and lunch is ready in a flash!
- Cut Veggies Small: I make sure all the vegetables are roughly the same size for even cooking. I cut the cauliflower into small florets for faster cooking and better flavor distribution, and I dice the potatoes no larger than ½ inch to ensure they cook quickly.
- Modify Consistency If Needed: I add water or more vegetable broth if the sauce thickens too much during cooking.
Nutrition
Calories: 186kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 826mg | Potassium: 1024mg | Fiber: 7g | Sugar: 8g