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Vegetable Vindaloo
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Vegetable Vindaloo (Spicy Goan Curry)

A warming, tangy curry of sweet potatoes simmered in a spiced tomato base, inspired by Goan vindaloo, rich but not overly fiery.
Prep Time20 minutes
Cook Time40 minutes
Marination Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Spicy Goan Curry, Vegetable Vindaloo
Servings: 4 People
Calories: 357kcal

Ingredients

  • 4 tablespoons rapeseed or vegetable oil
  • 6 cloves
  • 1 star anise
  • 20 black peppercorns
  • 2 cinnamon sticks
  • 6 cloves garlic crushed
  • 4 cm piece fresh ginger peeled and grated
  • 5 tablespoons white wine vinegar
  • ½ –1 teaspoon mild chili powder to taste
  • 2 medium onions finely sliced
  • 1 x 400 g tin plum tomatoes
  • 1 kg sweet potatoes peeled and cut into chunks
  • 1 teaspoon salt
  • Plain yogurt to serve
US Customary - Metric

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

    Ingredient swaps:
    • Use pumpkin or sweet potatoes for seasonal variation
    • Add tofu or paneer for protein
    • Swap white vinegar with apple cider vinegar for milder tang
    Technique tips:
    • 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
    Make-ahead and storage:
    • 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
    Serving ideas:
    • 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
    Twist ideas:
    • 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

    Calories: 357kcal | Carbohydrates: 54g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 2mg | Sodium: 228mg | Potassium: 911mg | Fiber: 9g | Sugar: 11g | Vitamin A: 35479IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 2mg