Vegetable Vindaloo (Vegan Recipe!) | The Picky Eater

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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.

If you’ve never tried any vindaloo recipes before, you are in for a happy surprise! This is a simple dish full of spice and aromatic flavors, a bunch of fresh vegetables simmered in a rich tomato-based sauce. This is the best vindaloo recipe in my opinion. Ha!

This authentic vegetable vindaloo recipe celebrates the rich heritage of Indian cuisine, combining a vibrant mix of spices with a colorful medley of vegetables. Even though this vindaloo masala uses a variety of spices, it’s actually really easy to make. Indian cooking doesn’t have to be complicated just check my Indian Asparagus Stir Fry, and this dish tastes like it’s been simmering all day, even though it only takes about 40 minutes total, including just 10 minutes of prep.

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🥘 Ingredients

To make this vindaloo recipe, I start with a simple list of ingredients:

Vindaloo Paste:

Red Onion, Garlic, and Ginger: I use these aromatics as the flavorful base of the vindaloo paste, adding depth and richness to the dish.

Indian Spice Blend: Spices like dried red pepper flakes, smoked paprika, turmeric, ground coriander, cumin powder, cardamom, and ground cinnamon infuse the paste with warmth, spiciness, and a touch of sweetness. I always add salt and black pepper.

Apple Cider Vinegar and Coconut Oil: I add vinegar and oil to balance the flavors and contribute to the smoothness of the paste.

Cilantro: Fresh cilantro adds authentic herbal notes.

Vegetable Vindaloo:

Coconut Oil: I use coconut oil for this easy vindaloo recipe. While some recipes use ghee, coconut oil keeps this version vegan.

Vegetables: Potatoes are hearty and filling, making them perfect for this healthy dinner. I also add cauliflower, green beans, and bell peppers to give the curry a tender crunch.

Vegetable Broth, Tomato Paste, Canned Diced Tomatoes: These ingredients create a thick, rich, tomato-based sauce for the vindaloo, balancing the spices with a touch of sweetness.

Substitutions

Vegetables: I like to add any veggies I have on hand to my vegetable vindaloo. Carrots, peas, spinach, zucchini, sweet potatoes, or mushrooms all work well.

Protein Options: For extra protein, I add tofu, paneer, or chickpeas to the mix of vegetables.

Spice Level: I adjust the heat by adding chili powder or powdered Kashmiri chilies. I increase or decrease the amount of hot spices in the vindaloo sauce to make it milder or spicier. I start small, since once added, the spice can’t be removed.

🔪 How To Make

This healthy vegetable vindaloo recipe comes together quickly! I blend the vindaloo paste and use just one pan to cook the curry with the vegetables. Here’s how I make it:

Make Vindaloo Paste: In a blender, I combine all the vindaloo paste ingredients and blend until a smooth paste forms, scraping down the edges as needed. I set it aside for later use. I can also use a food processor for this step.

Mix Veg Vindaloo: In a large pot, I heat coconut oil over medium-high heat and sauté the vegan vindaloo paste for a few minutes to intensify the flavor.

Add Vegetables: I add the vegetable broth and diced potatoes to the curry.

Add Veggies: I simmer the vindaloo for 5 minutes, then add the cauliflower, green beans, red bell pepper, tomato paste, and canned diced tomatoes.

Cook: I simmer the vindaloo gently for 20–30 minutes over medium heat, stirring occasionally.

Adjust Flavor: I sprinkle the vindaloo with garam masala and adjust the seasoning. I serve this vegetarian potato vindaloo warm and enjoy!

📖 Variations

Here are some delicious ways I like to mix things up and serve this vindaloo for variety:

Tofu Vindaloo: I boost the protein by adding cubed tofu to the spicy sauce. I can also make a seitan vindaloo by substituting cubes of crispy fried seitan.

Lentil Vindaloo: For a protein-packed option, I add a cup of cooked lentils, such as red or green lentils, to the vegetable vindaloo while cooking. I can also make chickpea vindaloo by adding a 15-ounce can of chickpeas instead of lentils.

Paneer Vindaloo: I add cubed paneer to the curry paste during the simmering stage, letting it soak up the flavors and become tender.

👨‍👩‍👧 Serving Suggestions 

A flavorful vindaloo deserves special sides. I sometimes serve it with vegan flatbread or my Guyanese roti, both of which pair perfectly with this spicy curry.

Rice is my go-to with any spicy curry. I like pairing vindaloo with vegan biryani for a hearty meal, or whipping up Indian fried rice, also called “Khichdi,” which makes an amazing side for this dish.

🫙 Storage Directions

Refrigerating: I let leftover vindaloo cool to room temperature before transferring it to an airtight container and storing it in the refrigerator. Vegetable vindaloo curry keeps well for up to 4 days.

Freezing: I freeze leftover vindaloo in a freezer-safe, airtight container for up to 1 month. I let it thaw completely in the refrigerator overnight before reheating.

Reheating: I reheat individual portions on the stovetop or in the microwave the next day, adding a splash of water or vegetable broth if needed.

❓Recipe FAQs

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