Authentic Indian Vindaloo Curry in its best vegan form and is made in Instant Pot.
What is Vindaloo?
“Vindaloo” or “
What are the main vindaloo ingredients?
Vinegar, chili pepper, dried spices, tamarind, onion and tomatoes – these are the common ingredients of the spicy vindaloo curry. Traditional recipes in Goa requires toddy vinegar, but white vinegar makes an excellent replacement for this. Don’t use apple cider or balsamic vinegar for this recipe.
Is Vindaloo Vegan?
The vindaloo sauce is vegan and gluten-free. However, it's up to you whether to choose animal protein or veggies.
I love the idea of making curry paste in advance and store it for a week or freeze it for a month in individual portion size bags. My idea to make the vindaloo paste/sauce/curry sauce was the same. I prepare a big batch, pack it in individual portion size and store it in
Is Vindaloo The Hottest Curry?
It is certainly one of the hottest Indian curries, which has a generous proportion of spices and chili pepper. In addition, spices like clove, pepper and ground chili give the curry a robust, spicy aftertaste.
Goan Vindaloo has a fiery reddish hue with flavors of robust spices with a mild hint of vinegar. Considering the heat of this recipe, I prefer to pair it with rice only. That’s because, in my honest opinion and experience, starch cuts down the heat quite well. I am sharing the recipe for the vindaloo sauce and soy curl vindaloo curry(of course, the vegan version) and you can make it with any protein of your choice.
Can vindaloo be stored in freezer?
Yes, vindaloo can be stored in freezer for up to a month.
Vindaloo Curry Recipe (Step by Step)
Step - 1: How to Make the Vindaloo Paste?
- Heat a pan(preferably non-stick or cast iron) and dry roast dried red chili pepper, fried onion or dried onion flakes, whole coriander seeds, whole spices, cumin, and mustard seeds.
- Don’t let the seeds and spices to burn.
- To avoid burning, keep the heat in low and dry roast only until the spices ooze a fragrant aroma.
- Stop roasting after that and transfer the content to a blender jar.
- In the same pan, add tomato paste (not puree), spices, and salt. Give a good stir. Cook until the paste thickens and dries up.
- Now add a few drops of oil(optional) and the entire mixture will come together as a lumpy mass. Transfer to the blender jar.
- Add vinegar, tamarind, and fresh ginger and garlic, and make a thick paste.
- Vindaloo paste is ready
Step- 2: How to Make the Vindaloo Curry? (Instant pot and Stove top)
- Bring two cups of water to boil in instant pot(in saute mode) or in a pan.
- Add 1 tablespoon of vegan Chicken Broth powder and mix well.
- Now add soy curls and allow it to cook until soft and the broth reduced to half. Add half cup of vindaloo curry paste to the pan and mix well.
- Add water, a pinch of turmeric, brown sugar(or stevia) and adjust salt. Bring the curry to a boil in saute mode or pressure cook for 1 minute in high. With raw soy curls, increase the cook time to six minutes.
- Your Vindaloo curry is ready.
- After natural pressure release, check the consistency and reduce the sauce using the saute mode if you like a thicker sauce.
- If you're making the curry in stove top, simmer the curry covered in medium heat until you see tiny droplets of oil floats.
NOTE: The vindaloo paste can be stored in the refrigerator for two weeks and in the freezer for up to a month. If using animal protein, use
Make this curry in just three steps. Add curry paste, vindaloo paste, add soy curls and water, and pressure cook.
Nutrition of Vindaloo Curry
This is the nutrition for a cup of vindaloo curry with soy curls. (I use Butler's Soy Curl for this recipe)
📖 Recipe
Vindaloo Curry
Equipment
- Instant pot
Ingredients
- 6-8 Dried Red Chilies
- 3 tablespoon Coriander seeds
- 8-10 Black Peppercorns
- 1 teaspoon Mustard Seeds
- 3-4 Cloves
- 1 Inch Fresh Ginger Peeled
- 8 Garlic Cloves
- ½ Cup Tomato Paste
- ½ Cup Fried or Dried Onion flakes
- ½ teaspoon Tamarind Paste
- 1 tablespoon Vinegar
- ¼ teaspoon turmeric
- 1 teaspoon Brown Sugar or A pinch of Stevia
- Salt to taste
Protein
- 1 Cup Soy Curl
- 1 tablespoon Chicken broth powder(V)
- 2 Cups Water
Instructions
How to Make Vindaloo Paste
- Heat a pan(preferably non-stick or
cast iron) and dry roast dried red chili pepper, fried onion or dried onion
flakes, whole coriander seeds, whole spices, cumin, and mustard seeds. - Don’t let the seeds and spices to burn.
- To avoid burning, keep the heat in low and dry roast only until the spices ooze a fragrant aroma.
- Stop roasting after that and transfer the content to a blender jar.
- In the same pan, add tomato paste (not puree), spices, and salt. Give a good stir. Cook until the paste thickens and dries up.
- Now add a few drops of oil (optional) and the entire mixture will come together as a lumpy mass. Transfer to the blender jar.
- Add vinegar, tamarind, and fresh ginger and
garlic, and make a thick paste. - Vindaloo paste is ready
How to Make Vindaloo Curry
- Bring two cups of water to boil in
instant pot(in saute mode) or in a pan. - Add 1 tablespoon of vegan Chicken Broth paste or powder and mix well.
- Now add soy curls and allow it to cook until soft and let the broth reduced to half. Add half cup of vindaloo curry paste to the pan and mix well.
- Add water, a pinch of turmeric, brown sugar(or stevia) and adjust salt. Bring the curry to a boil in saute mode or pressure cook for 2 minute in high. Increase the cook time for 6 minutes when cooking with uncooked, raw soy curls.
- After natural pressure release, check the consistency and reduce the sauce using the saute mode if you like a thicker sauce.
- If you're making the curry in the stove top, simmer the curry covered in medium heat until you see tiny droplets of oil floats.
Notes
- Increase the tamarind for a tangier curry.
- Add Kashmirir chilies if you want a milder curry.
- If using tofu, use pre-cooked, sauteed or baked tofu for the best results.
Elena
I really like this recipe and the best part is that it can be done vegan and in instant pot. I have been looking for a spicy curry recipe using instant pot and Can’t be happier to find this version of vindaloo. I’m going to try it real soon ?
Sophie
Thank you so much! Give it a try and you will love it as much as I do.
Ipsa
I love spicy flavourful vindaloo curries. With soy curls is an innovative option to try. Looks delicious.
Sophie
Thank you so much Ipsa. Vegan versions are my family favorites.
Luna S
I've never tried curry before but I've heard good things.
Sophie
Thank you. You sure have heard good things, and I hope you make this soon!
Danielle
This looks really great! I'll def be trying it. Also, what recipe plugin do use for your blog? Love the layout!
Sophie
Thanks Danielle. I use WP recipe maker free version. It’s a nice one, worth trying.
Madpi
Hi Sophie,
In recipe instructions, you have cumin seeds, but not in pictures or ingredient list. You have cinnamon stick and cardamom seeds in pictures, but not in the recipe instructions. Can you please clarify, if these are needed in the recipe? Thank you so much. P.s. this is the second time I am making this recipe… the first time I didn’t add these and it was still the best. Just wondering if i should add these this time?
Kalyani
Marvellous recipe. Loved how it looks. Done a great job.
Sophie
Thank you so much. Always inspired by you.
Kiran
I’m a vegan and I would love to try this version of vindaloo recipe which has always been one of my favorite curry !
Sophie
Thank you so much Kiran!
Kiran
I’m a vegan and I would love to try this version of vindaloo recipe which has always been one of my favorite curry !
Joanna
I do love curry and I cook it very often at home. My favorite recipe is the Malabar curry. However, Vindaloo is one type of curry that I don't think I will ever have the courage to taste. It's way too spicy for my taste buds.
Sophie
I hope you make the lighter version and enjoy this.
Pool Operator Talk
ummmm, do you deliver to Florida?
D'ondra M Howard
I think I may to give this a try. I keep hearing this is good.
Anagha
I had been to Goa but did not taste it. I will first prepare with veggies then try out with non veg 🙂
Suanlian Tangpua
Thank you for the share all the ingredients and guide. I will try this weekend.
Sophie
I hope you enjoy this.
Hackytips
It looks delicious but what exactly is Vindaloo? where can I purchase it?
Sophie
It’s an Indian curry originated in Goa.
Devyani Ray
I love vindaloo. Your recipe looks easy. I will try it this weekend.
Sophie
Thank you Devyani.
Haroon Ejaz
Wow! what a delightful post for all food lovers! Thanks for sharing!
Ivan Jose
My first time to here about this dish. Thank you for the new knowledge.
Ann
My family loves curry and this one might be a good try. The nutrition factor is a plus!
Hoang Vi Fessenden
this looks great would love to try!
Hooda
I love all the curries that I have tasted, but I have never tried Vindaloo curry. It does sound yummy. I really like the idea of making a curry paste and storing it for future use. Definitely a time saver.
Vaishali
Love the use of all the fresh spices! Looks great
Monidipa Dutta
I love vindaloo curry. My recipe is a bit different from this but I will try this too..
Holli
I am not a cook but your post was great! Great pictures! ??
Drea anderson
I love a good curry. Although I am more of a traditional curry lover, I do like what this recipe has to offer. The intensely hot and complex flavour that is appealing. I am gong to try it.
Neil Alvin Nicerio
I would really want to taste that. However, I think we don't have some of the ingredients here in the Philippines.
Lorita | Ting & Things
that looks so good!! I love Portuguese cuisine! I'll try this with my IP. Thanks for sharing
Lathiya
The curry looks lip smacking. Though I'm not vegan, I can try this with either meat or other veggies.
Free Backlink Checker Tool
Hey,
Thanks for sharing such informative content. Things are well defined and the way of defining is really awesome. Most of the things were unknown to me.
Thanks for sharing such an informative guide.
Aashirvad Kumar
Justyna
I've only seen tamarind concentrate at the store. I found a conversion online: 2 parts water to 1 part tamarind concentrate to make tamarind paste. Does that sound right?
Sophie
Sounds perfect. Hope you enjoy making this recipe.
Johan
You mention cummin in the recipe but not in the contents?
Madpi
Finally found the best vindaloo vegan curry on the Internet. Thank you. This was amazing.
Brian
Someone else mentioned this in the comments, but there was no answer. You mention cumin in the instructions, but it's not listed in the ingredients.
In addition, you wrote to "add tomato paste (not puree), spices, and salt." What spices are you referring to here? I believe all the spices were used in the previous step except the turmeric. You photo of this step also shows other spices that do not appear to be in the ingredients list?
Lastly, your photo of the tempering of the spices seems to have cardamom pods in it, which are also not in the instructions.
I winged it and it came out very good, but I'm curious what the mystery ingredients are and if it was intended to be different than the ingredients listed.
Thanks!