Vindaloo is one of Goa’s most iconic dishes, known for its bold heat and tangy depth of flavor. Rooted in Portuguese vinha d’alhos; meat marinated in wine and garlic, the Goan version named as vegetable vindaloo took shape with local chilies, vinegar, and warming spices like cinnamon and cloves, becoming the fiery curry loved across India and beyond.
This vegetable vindaloo takes the same spiced vinegar masala and pairs it with potatoes, cauliflower, beans, and carrots. The vegetables soak up the heat and tang beautifully, creating a curry that is every bit as hearty and satisfying as the traditional meat-based version. It is vibrant, full of character and unmistakably Goan.
When I make vegetable vindaloo, I like how the spices come together with the vinegar to create that bold, layered flavor. The vegetables turn soft but still hold their shape, and the sauce gets deeper in taste as it sits. Served with rice or fluffy naan, it’s the kind of curry that fills the kitchen with warmth and makes you go back for another scoop.
Why you’ll love My Recipe
- Fiery Goan curry adapted into a hearty vegetarian version
- Tangy vinegar and bold spices create signature vindaloo flavor
- Naturally vegan and gluten-free
- A celebratory curry that pairs with rice or breads
Vegetable Vindaloo (Spicy Goan Curry)
Ingredients
- 60 ml rapeseed or vegetable oil 4 tablespoons
- 6 cloves whole
- 1 star anise
- 20 black peppercorns
- 2 cinnamon sticks
- 18 g garlic crushed (about 6 cloves)
- 20 g fresh ginger peeled and grated (4 cm piece)
- 75 ml white wine vinegar 5 tablespoons
- 2 –3 g mild chili powder ½–1 teaspoon, to taste
- 300 g onions finely sliced (2 medium)
- 400 g plum tomatoes 1 tin
- 1 kg sweet potatoes peeled and cut into chunks
- 5 g salt 1 teaspoon
- Plain yogurt to serve
Instructions
Method
Toast the Whole Spices:
- Put 1 tablespoon of the oil in a large frying pan over medium heat.
- Add cloves, star anise, peppercorns, and cinnamon sticks.
- Fry gently for about 2 minutes until fragrant and the cloves swell slightly.
Make the Spice Paste:
- Transfer the toasted spices to a spice grinder or mortar.
- Add garlic and ginger.
- Grind or pound to a coarse paste.
- Stir in the chili powder and vinegar to make a thick paste.
Cook the Base:
- Return the remaining 3 tablespoons oil to the same pan over medium heat.
- Add sliced onions.
- Cook for 8–10 minutes until soft and golden.
- Stir in the spice paste.
- Cook for 2–3 minutes, stirring often.
Add Tomatoes:
- Tip in the tinned tomatoes, breaking them up with a spoon.
- Stir in the salt.
- Simmer for about 5 minutes to blend.
Add Sweet Potatoes:
- Stir in the sweet potato chunks until coated.
- Pour in about 200 ml of water—just enough to partially cover the vegetables.
Simmer:
- Bring to a boil.
- Reduce heat to a low simmer.
- Cover and cook for 20–25 minutes, stirring occasionally, until sweet potatoes are tender and sauce has thickened.
Serve:
- Taste and adjust salt or chili if needed.
- Spoon into bowls.
- Top with dollops of yogurt.
- Serve hot with basmati rice.
Notes
- Use pumpkin or sweet potatoes for seasonal variation
- Add tofu or paneer for protein
- Swap white vinegar with apple cider vinegar for milder tang
- Kashmiri chilies add color without too much heat — mix with spicier chilies for balance
- Always marinate vegetables for at least 30 minutes to deepen flavor
- Cook on low heat so vegetables absorb the masala fully
- Masala paste can be prepared and refrigerated for 3 days
- Curry keeps in fridge for 2–3 days, flavors deepen overnight
- Avoid freezing potatoes as they may turn grainy
- Serve with steamed basmati rice or Goan pav
- Pair with a cooling raita or yogurt dip to balance heat
- Add papad and pickle for a complete Indian spread
- Spicier: Add extra fresh chilies or chili powder
- Tangier: Increase vinegar or add a squeeze of lime before serving
- Creamier: Stir in coconut milk for a milder, richer version
- Fusion: Serve with couscous or quinoa
Nutrition
FAQs
Is vegetable vindaloo very spicy?
Yes, traditionally it is hot, but you can control heat by using more Kashmiri chilies and fewer hot chilies.
Can I make it without vinegar?
Vinegar is essential for authentic flavor, but you can use lime juice as a backup.
What vegetables work best?
Potatoes, cauliflower, beans, and carrots are most common, but feel free to add peas or pumpkin.
Can I use ready-made vindaloo paste?
Yes, but making it fresh with whole spices gives the best flavor.
Vegetable Vindaloo brings the bold, tangy flavors of Goa to a hearty, plant-based curry. A mix of vinegar, garlic, and warming spices gives it that signature heat and depth, while the vegetables soak up every bit of the rich, spiced sauce.
If you loved Vegetable Vindaloo, try it with my cumin rice or jowar roti to balance the spice and enjoy its full, comforting flavor.
If you try this Vegetable Vindaloo, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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