Winter Vegetable Vindaloo
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Vegetable vindaloo is a traditional Indian dish, made with fragrant spices, tomatoes, and a variety of vegetables. Plant-based, oil free, and gluten free Indian recipe.
Spice blend:
  • ½ tsp cumin seed
  • ¾ tsp mustard seed
  • 1 tsp sichuan peppercorns (these have a floral taste that is different from traditional peppercorns, if you don't wish to purchase, then use regular)
  • ½ tsp red pepper flakes
  • 1½ cups minced red onion
  • 22 oz of canned, diced tomatoes (this is most of a 28 oz can, when doubling, I use 1-28 oz. can + 1-15 oz can)
  • 1½ tbsp minced garlic
  • 1½ tbsp peeled, minced ginger
  • ½ tsp ground cardamon
  • ½ tsp turmeric
  • 1 tsp paprika
  • 4 tbsp apple cider vinegar
  • ¼ tsp fenugreek (Indian spice, found as whole seed)
  • 2 cups of cauliflower, packed as florets
  • 1 cup diced carrots
  • 1 cup diced red potatoes
  • ½ tsp salt
  • ½ cup water
  • Optional: add in some fresh greens like spinach, kale, swiss chard1 cup fresh/frozen (thawed) peas
  • juice of ½ a lemon
  • fresh cilantro to serve
  1. Place spice blend into a hot pan and heat until seeds begin to pop (be sure they don't burn)
  2. Remove spices and place into a spice grinder (coffee grinder).
  3. Heat a heavy bottom pot, once hot, add onion, garlic, and ginger plus 2-4 tbsp water so onions don't stick. Sauté until slightly golden.
  4. Add ground spice blend, and remainder of vindaloo ingredients except peas, cilantro and lemon juice. If needed, add a little more water.
  5. Once vegetables have cooked, and become softened, about 20-30 mins, stir in optional greens until wilted, add in peas and lemon juice. Stir to mix.
  6. Serve over rice, alongside fresh naan, daal, and or chana masala.
Recipe by Garden Fresh Foodie at