Vindaloo Vegetables

Nutriscore Rating: 80/100

Packed with warming spices and vibrant vegetables, Vindaloo Vegetables is a flavorful plant-based twist on the classic Indian dish. This hearty recipe combines tender potatoes, carrots, cauliflower, green beans, and peas simmered in a rich, creamy tomato-coconut curry infused with bold aromatics like cumin, turmeric, garam masala, and cinnamon. A touch of white vinegar adds a signature tang, while optional cayenne pepper brings customizable heat. Perfectly balanced and incredibly comforting, this dish is ready in just an hour and pairs beautifully with fluffy basmati rice or warm naan for a satisfying weeknight dinner. Garnished with fresh cilantro, this vegan and gluten-free recipe is a must-try for spice lovers looking to elevate their meal game.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

22 items

• 2 tablespoons Vegetable oil
• 1 large Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Cumin seeds
• 1 teaspoon Ground coriander
• 1 teaspoon Ground turmeric
• 0.5 teaspoon Ground cinnamon
• 0.5 teaspoon Ground cayenne pepper (optional for extra heat)
• 1 teaspoon Garam masala
• 1 teaspoon Ground paprika
• 2 tablespoons Tomato paste
• 1 14-ounce can Canned diced tomatoes
• 1 14-ounce can Coconut milk
• 1 tablespoon White vinegar
• 1 teaspoon Salt
• 2 medium Potatoes, peeled and cubed
• 2 medium Carrots, peeled and sliced
• 2 cups Cauliflower florets
• 1 cup Green beans, trimmed and halved
• 0.5 cup Frozen peas
• 0.25 cup Fresh cilantro, chopped (for garnish)

📝 Instructions

12 steps

1. Heat the vegetable oil in a large, deep skillet or pot over medium heat.

2. Add the diced onion to the skillet and sauté for 3-4 minutes, until softened and translucent.

3. Stir in the minced garlic, grated ginger, and cumin seeds. Cook for 1-2 minutes, until fragrant.

4. Add the ground coriander, turmeric, cinnamon, cayenne pepper (if using), garam masala, and paprika. Toast the spices for 1 minute to release their aromas.

5. Mix in the tomato paste, canned diced tomatoes, and coconut milk. Stir well to combine into a smooth sauce.

6. Add the white vinegar and salt to the sauce. Bring the mixture to a simmer.

7. Add the cubed potatoes and sliced carrots to the skillet. Cover and cook for 10 minutes, stirring occasionally.

8. Add the cauliflower florets and green beans. Cover and cook for another 10-15 minutes, until all the vegetables are tender.

9. Stir in the frozen peas and cook for an additional 2-3 minutes, until they are heated through.

10. Taste and adjust seasoning as needed.

11. Garnish with chopped fresh cilantro before serving.

12. Serve hot with steamed rice or naan bread.

Nutrition Facts

1 serving (477.1g)

Calories		282
% Daily Value*
Total Fat		10.5 g	13%
	Saturated Fat	1.9 g	10%
	Polyunsaturated Fat	5.2 g
Cholesterol		2 mg	1%
Sodium		679 mg	30%
Total Carbohydrate		44.4 g	16%
	Dietary Fiber	9.1 g	32%
	Total Sugars	18.6 g
Protein		6.2 g	12%
Vitamin D		0.0 mcg	0%
Calcium		112 mg	9%
Iron		2.9 mg	16%
Potassium		1143 mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 384 cal (32.2%%)

Protein: 100 cal (8.4%%)

Carbs: 708 cal (59.4%%)