A spicy vegetable and vegan curry…The cuisine of Goa, a Portuguese Goan classic…a powerhouse of flavours.
Vegetable Vindaloo comes from a Portuguese dish of marinating meat in wine. It became incorporated into Indian culture and changed from wine to vinegar. In this recipe I used traditional vegetables and almost all Indian spices.
The Portuguese Goan cuisine offers really good recipes like ambotik recipe, cafrael recipe, bafad recipe, sorpotel recipe…but they are made with meat. So the only option for vegetarians is to make the same with veggies.
I adore vindaloo because it is gloriously vibrant with the contrasting flavours of vinegar, garlic, chilli powder mustard, etc. A super rich on flavour but light on cream and nuts.
The heat was punchy but not insurmountable and the vegetables were just what my body was craving. It was host of spices that really made this a gorgeous curry. It goes beautifully with basmati rice or Jasmine rice or naan. Of course you can have regular rice too๐.
And don’t worry if you can’t take things too spicy, this is adjustable for heat๐.
Have a look at this spicy curry….
Cuisine : Goan, Portuguese
Category : side dish, curry
Yields : 4 to 5 nos
INGREDIENTS :
- 2 and 1/2 cup vegetables, diced
(Potatoes, french beans, peas, onions, zucchini, cauliflower, bell peppers, carrots, eggplant)
For tempering :
- 2 tsp oil
- 1 tsp mustard seeds
For Vindaloo marinade :
- 1 tbsp oil
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tsp ginger garlic paste
- 1/2 tsp pepper powder
- 1 tbsp jaggery powder or as required
- 1 tbsp tamarind paste
- 2 tsp vinegar
- 3 tomatoes, pureed
- 1/4 tsp mustard seed powder
- A pinch cinnamon powder
- A pinch clove powder
- Salt
For garnishing :
- A few fresh coriander leaves
- 2 tbsp of coconut milk (optional)
METHOD :
1. Add all the ingredients under the list “for vindaloo marinade” in a bowl, mix, add chopped veggies, mix and allow to marinate for 4 to 5 hrs or overnight.
2. Once the veggies are well marinated, heat oil in a pan, temper the mustard seeds. Add the marinated veggies and a cup of water.
3. Cover with lid and cook over medium-low flame till the veggies are well cooked(fork tender) but not mushy. It will take around 20 to 25 min.
4. Switch off the flame once done. Stir in coconut milk and garnish with coriander leaves.
5. Your delicious and spicy vindaloo is ready to be served with basmati rice or naan.
Notes :
This is a spicy curry as I added almost all the Indian spices, so adjust the spices accordingly.
Adjust water quantity so that the gravy is not too think.
You can add any vegetable of your choice.
You can also add cooked lentils at the last step.
Coconut milk is purely optional.
This curry goes well with basmati rice or Jasmine rice.
Stay connected with me on Instagram for regular updates.
ENJOYYY….
HAPPY COOKING…JYO
Nice post
LikeLiked by 3 people
Thank u ๐น
LikeLiked by 1 person
Wow awesome recipe. Thanks for sharing dear๐
Lovely shot๐๐ป
LikeLiked by 3 people
I am so glad that you liked the recipe๐
LikeLiked by 2 people
Looks great.
LikeLiked by 2 people
Thank u๐บ
LikeLiked by 1 person
Indian dishes are always spicy even if the dish has Portuguese origins…so deliciouse indeed ..suitable for lunch…great..keep cooking Jyo ๐
LikeLiked by 2 people
You are right…Indian dishes are a bit spicy…I love that ๐
Thanks always for the inspiring wordsโฃ๏ธ
Have a relaxed weekend ๐บ
LikeLike
What a wonderful meal!! My kind of spicy goodness!
LikeLiked by 2 people
That’s great…one more human like me who loves spiciness ๐ฅ๐
LikeLiked by 1 person
Oh yes the more the merrier!
LikeLike
Thank you Jyo for this yummy looking recipe
LikeLiked by 3 people
Most welcome and I m glad u think so๐
LikeLiked by 1 person
Thank you Jyo
LikeLike
This Curry looks SUPER Delicious Jyo ๐ it will perfect for a cold day to enjoy with rice.
LikeLiked by 2 people
Thanks Nidhi…u r right, it’s perfect for this chilling weather๐
LikeLike
Mmmm! The curry sounds so flavorful Jyo! Love the shot ๐
LikeLiked by 2 people
Thanks Smitha ๐
LikeLike
All the wonderful masalas are making my tastebuds alive , wonderful to learn a new flavorful dish Jyo! The color also is awesome!!
LikeLiked by 2 people
Thanks Nisha for bringing your happy soul this wayโฃ๏ธ๐
LikeLiked by 1 person
Looks delicious!!!
LikeLiked by 2 people
Pretty much๐
LikeLiked by 1 person
Looks absolutely yumm ๐
LikeLiked by 2 people
Indeed Shifa๐
LikeLike
Delicious dish
LikeLiked by 2 people
Thank u๐บ
LikeLiked by 1 person
Welcome
LikeLike
I have a strong feeling I will love this dish. Bookmarked to try out soon. ๐
Just one doubt – do the veggies get cooked easily, with the tamarind and jaggery marination and all? My mom keeps saying veggies don’t cook well when there’s an acidic substance added to them.
LikeLiked by 2 people
Yeah u r right, it takes a bit more time ๐ but when cooked with tamarind paste, it really enhances the taste of the dish๐
It looks like a South Indian dish with all the masalas but the taste is entirely different…spicy-tangy-sweet…what could be more than this๐
Do try it out, hope u ll like it๐
LikeLike
This curry looks absolutely delicious and tempting, and the recipe sounds easy too!
LikeLiked by 2 people
You are right Megala…very easy to make but takes time for marination๐
LikeLiked by 1 person
Indeed it is worth the wait! ๐
LikeLike
Vindaloo is by far my favourite dish in our local Indian restaurant. I have to give this a try… as soon as all of the Christmas food is gone ๐
LikeLiked by 2 people
Try it out dear…I m sure u ll love it๐
LikeLiked by 1 person
I’m sure I will!
LikeLiked by 1 person
It looks soooo good. Making me hungry! ๐
LikeLiked by 2 people
Haha sorry for that…and thank you for the beautiful words ๐
LikeLiked by 1 person
Haha…sorry for that…and thank u for the beautiful words๐
LikeLiked by 1 person
Definitely try this one
LikeLiked by 1 person
You recipes are innovatively mouth watering ๐๐๐๐ธ
LikeLiked by 1 person
This looks delicious๐
LikeLiked by 1 person