Vegetarian Vindaloo

Vegetarian Vindaloo

Vegetarian Vindaloo

Recipe by GeeDeeCourse: Main CourseCuisine: IndianDifficulty: Medium


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Cooking time




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A vegetarian curry that will fill your kitchen with the wonderful aroma of those spices when cooking.


  • For the Curry Paste
  • ¼ tsp Ground Cardamom if using pods about 4/5 should be sufficient

  • 2 tsp Coriander Seeds

  • 1 tsp Mustard Seeds

  • 1 tsp Fennel Seeds

  • 2 Cloves

  • 3 tsp Ground Cumin

  • 1 tsp Ground Cinnamon

  • 2 Hot Curry Powder, less if you like a milder curry

  • 2 medium Red Chillies seeded and finely chopped

  • 1 tsp Sea Salt

  • 2 Tbsp Tomato Paste

  • 40 ml White wine vinegar

  • 30 ml Vegetable Oil

  • For the vegetables
  • 2 tbsp Vegetable oil

  • 2 large White Onions roughly chopped

  • 175 g Chopped Tomatoes tinned are ok

  • 1 tbsp Castor Sugar

  • 1 tsp Sea Salt

  • 650 g Potatoes Maris Pipers are good, chopped into larger dice

  • 100 g Spinach

  • Coriander chopped to serve


  • For the Curry Paste
  • Dry roast all the seeds(and pods if using) in a dry frying pan until nice and fragrant
  • Let the seeds(and pods) cool off before transferring to a mortar with the cloves and pound (if using pods remove the shells and shake out the seeds)continue to pound to a fine powder, (adding the ground cardamom.)
  • Add the remaining paste ingredients and pound to a paste, set aside.
  • For the Vegetables
  • Take a large pan with a lid and heat the vegetable oil over a gentle heat.
  • Add the chopped onion and sweat off until soft and just beginning to turn in colour
  • Add the curry paste and continue stirring for 3/4 minutes, the agitation of the curry paste while it is cooking is important here, so as not to let it burn.
  • Add about 450 ml of cold water, along with the tomatoes, salt and sugar, bring to a gentle simmer and let it simmer gently for about 10 minutes.
  • Add the potatoes, which need to be just below the waterline, so adding more water if necessary.
  • Place over the lid just slightly off-centre to allow the steam to escape, and cook out for 20 minutes.
  • Remove the lid and simmer for another 10 minutes to allow the sauce to thicken slightly.
  • You can now test for taste and add more sugar or salt as needed.
  • Add the spinach and cover with the lid to let the spinach steam, this will not take long. You are looking for the spinach to be just wilted.
  • Once the spinach is ready gently stir the mixture to combine everything.
  • Serve onto plates, sprinkle with chopped coriander, on its own, with Plain Boiled Rice or some warm Naan bread (Vegan Naan bread is an option)