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A fiery and tangy Goan curry packed with mixed vegetables. This vegetarian take on the classic vindaloo uses a special spice paste made with red chilies and vinegar for a truly authentic flavor.
For 4 servings
Prepare the Vindaloo Paste
Sauté Aromatics and Cook the Paste
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A fiery and tangy Goan curry packed with mixed vegetables. This vegetarian take on the classic vindaloo uses a special spice paste made with red chilies and vinegar for a truly authentic flavor.
This goan recipe takes 65 minutes to prepare and yields 4 servings. At 260.56 calories per serving with 6.02g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Vegetables
Finish and Serve
Add 200g of cubed paneer or firm tofu during the last 5-7 minutes of cooking for a protein-rich version.
Feel free to incorporate other sturdy vegetables like bell peppers (capsicum), sweet potatoes, or mushrooms. Add them according to their cooking time.
To make it milder, use fewer Kashmiri chilies and ensure they are thoroughly deseeded. For an extra fiery kick, add a pinch of cayenne pepper or a slit green chili along with the vegetables.
For a richer, less traditional take, stir in 2-3 tablespoons of thick coconut milk at the very end of cooking. Do not boil after adding it.
The array of spices used, including turmeric, ginger, garlic, cloves, and chilies, are loaded with powerful antioxidants that help combat oxidative stress and protect your body's cells.
The compound capsaicin, found in red chilies, is known to provide a temporary boost to your metabolism, which can aid in calorie burning.
Packed with a variety of vegetables like potatoes, carrots, beans, and peas, this dish is an excellent source of dietary fiber, which is essential for digestive health and promoting a feeling of fullness.
Key ingredients like turmeric (containing curcumin) and ginger (containing gingerol) are renowned for their potent natural anti-inflammatory compounds, which can help reduce inflammation in the body.
Yes, it can be very healthy. It's loaded with a variety of vegetables, providing fiber, vitamins, and minerals. The spices used, such as turmeric, ginger, and garlic, have anti-inflammatory and antioxidant properties. It's also naturally vegan and gluten-free.
A single serving of this Vegetable Vindaloo (approximately 325g) contains around 220-260 calories, excluding any accompaniments like rice or bread. The calorie count can vary based on the amount of oil and types of vegetables used.
Absolutely. The primary source of heat is the dried red chilies. To reduce the spice level, use only Kashmiri chilies, which are known for color rather than heat, and make sure to remove all the seeds before soaking and grinding them.
Vindaloo is a distinctive Goan curry with Portuguese origins. Its signature flavor profile is a unique combination of fiery heat from red chilies and a sharp tang from vinegar, which is not commonly found in other Indian curries.
Yes, the vindaloo paste can be made ahead of time and stored in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. This makes weeknight preparation much faster.
Traditionally, Vindaloo is served with Goan pao (a local bread) to soak up the delicious gravy. It also pairs wonderfully with steamed basmati rice, jeera rice, or flatbreads like roti or naan.