Best 3 Vindaloo Vegetables Recipes

Embark on a culinary adventure with our tantalizing Vindaloo Vegetables recipes, a symphony of flavors that will ignite your taste buds and transport you to the vibrant streets of India. This delectable dish, originating from the vibrant region of Goa, is a captivating blend of tangy, spicy, and aromatic flavors that will leave you craving for more. Our collection of recipes offers a diverse range of options, catering to various dietary preferences and skill levels. From the classic potato and cauliflower vindaloo, a beloved staple in many Indian households, to the innovative sweet potato and black-eyed peas vindaloo, each recipe promises a unique taste experience.

Dive into the fiery delight of our traditional vindaloo recipe, where succulent vegetables are enveloped in a rich and flavorful sauce made from a medley of aromatic spices, tangy tomatoes, and fiery chilies. For those seeking a milder yet equally satisfying option, our coconut milk vindaloo offers a creamy and velvety embrace, balancing the heat with a touch of sweetness.

If you're captivated by the charm of regional Indian cuisine, embark on a culinary journey with our Goan vindaloo recipe, an ode to the vibrant flavors of this coastal paradise. This dish bursts with the freshness of coconut, the tang of tamarind, and the warmth of traditional Goan spices.

For a vegan delight, our hearty lentil and vegetable vindaloo is a protein-packed extravaganza, brimming with wholesome lentils, colorful vegetables, and a symphony of aromatic spices. And for those with a penchant for experimentation, our Indo-Chinese vindaloo fusion recipe artfully blends the bold flavors of India with the vibrant essence of Chinese cuisine, resulting in a tantalizing culinary masterpiece.

These Vindaloo Vegetables recipes are a testament to the versatility and depth of Indian cuisine, offering a myriad of flavors and textures that cater to every palate. So, prepare to embark on a culinary adventure that will awaken your senses and leave you craving for more.

Let's cook with our recipes!

CHICKEN VINDALOO

Chicken Vindaloo image

A spicy curry dish is originally a Portuguese dish of spicy pork, but you can add any meat you wish.

Provided by Keith Dallmer

Categories World Cuisine Recipes Asian Indian

Time 1h5m

Yield 4

Number Of Ingredients 20

Ingredients

1 teaspoon ground turmeric
½ teaspoon ground cardamom
½ tablespoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground cloves
½ teaspoon ground cumin
½ teaspoon paprika
¼ teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
2 cups chopped onion
3 cloves garlic, minced
1 tablespoon grated fresh ginger root
1 tablespoon tomato paste
1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
2 large potatoes, cut into 1/2-inch cubes
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ cups chicken broth
2 tablespoons wine vinegar
1 bay leaf
salt and black pepper to taste

Steps:

Toast the turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until the spices are fragrant, about 2 minutes. Stir the spices constantly as they toast, taking care that they do not burn. Stir in the olive oil, onion, garlic, and ginger. Increase heat to medium, and cook until softened, about 5 minutes.
Stir in the tomato paste until no lumps of paste remain. Add the chicken, potatoes, tomatoes, chicken broth, wine vinegar, and bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, and the chicken is no longer pink in the center, about 15 minutes. Remove the cover, and cook 5 minutes more to thicken slightly. Season to taste with salt, black pepper, and cayenne pepper to serve.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 50.4 g, Cholesterol 70.3 mg, Fat 11.6 g, Fiber 8.4 g, Protein 26.3 g, SaturatedFat 2.7 g, Sodium 785.1 mg, Sugar 10.9 g

BEEF VINDALOO

Beef Vindaloo image

A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.

Provided by Toast2U

Categories World Cuisine Recipes Asian Indian

Time 9h30m

Yield 6

Number Of Ingredients 13

Ingredients

¼ cup distilled white vinegar
¼ cup garlic paste
3 tablespoons ginger paste
2 tablespoons plain yogurt
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon ground red pepper
2 pounds boneless beef chuck, cut into 1-inch cubes
¼ cup vegetable oil
2 onion, chopped
4 roma (plum) tomatoes, chopped
1 cup water
2 tablespoons chopped fresh cilantro

Steps:

Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g

VINDALOO VEGETABLES

Vindaloo Vegetables image

Adjust the cayenne to control how hot you want this. You may also add in chopped fresh jalapeno. I usually serve over rice or polenta.

Provided by ratherbeswimmin

Categories Vegetable

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons olive oil
3 cloves garlic, peeled
1 tablespoon peeled and chopped fresh ginger
1 teaspoon light brown sugar
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/2 teaspoon cayenne, to taste
1/2 teaspoon turmeric
1 tablespoon white wine vinegar
1 large yellow onion, chopped
2 small carrots, thinly sliced
1 small green bell pepper, diced
2 cups cauliflower florets
2 small zucchini, cut into 1/4 inch slices
1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
1 (6 ounce) can tomato paste
1 1/2 cups hot water
salt and pepper, to taste
1/2 cup frozen green pea, thawed

Steps:

In a blender or food processor, add 1 tablespoon oil, garlic, ginger, brown sugar, coriander, cumin, mustard, cayenne, turmeric, and vinegar; process until mixture is smooth; set aside.
Heat the remaining oil in a skillet over medium-high heat.
Add in the onion and carrot, cover and cook for 5 minutes or until softened.
Transfer the onion and carrot to a 4-quart slow cooker on LOW heat setting.
Add in the spice paste, stir and cook for 1 minute.
Add in the next 4 ingredients; stir to combine.
In a small bowl, mix together the tomato paste and water; add to the slow cooker along with salt and pepper to taste; cover and cook on LOW for 6 hours.
Add in the peas; cook for 10 more minutes to allow them to heat; serve.

Tips:

Use fresh vegetables. Fresh vegetables will have the best flavor and texture.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you overcrowd the pan, the vegetables will not cook evenly.
Stir the vegetables frequently. This will help them cook evenly and prevent them from sticking to the pan.
Add the spices at the end of cooking. This will help to preserve their flavor.
Serve the vindaloo with rice, naan, or roti.

Conclusion:

Vegetable vindaloo is a delicious and healthy dish that is perfect for a weeknight meal. It is made with a variety of fresh vegetables, spices, and coconut milk. The dish is easy to make and can be tailored to your own taste preferences. Vegetable vindaloo is a great way to get your daily dose of vegetables and it is also a good source of protein and fiber.