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 too😊.
And don’t worry if you can’t take things too spicy, this is adjustable for heat😊.
Have a look at this spicy curry….
Cuisine : Goan, Portuguese
Category : side dish, curry
Yields : 4 to 5 nos
- 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
For garnishing :
- A few fresh coriander leaves
- 2 tbsp of coconut milk (optional)
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.
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.
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