Vegetable Vindaloo

Name: Vegetable Vindaloo
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 small onion, (quartered); 5 garlic cloves; 1 (1-inch) piece fresh ginger; 1 serrano pepper, (seeded); 1/4 cup fresh cilantro; 2 tablespoons tomato paste; 2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground fenugreek seed; 1/2 teaspoon black pepper; 1/4 teaspoon ground cloves; 2 tablespoons vegetable oil, (divided); 1 (16 ounce/454 gram) package super-firm tofu, (cut into approximately 3/4-inch cubes); 1 teaspoon cumin seeds; 1/2 teaspoon black mustard seeds; 2 cups water; 1 1/2 pounds yellow potatoes, (cut into bite-sized pieces); 1 1/2 cups green beans, (cut into 1 to 2 inch pieces); 1 red bell pepper, (roughly chopped); 1 (8 ounce/227 gram) can tomato sauce; 3 tablespoons white vinegar; 1 tablespoon organic brown sugar; Salt, (to taste); Cayenne pepper, ( to taste (Note 2)); Cooked rice; Chopped fresh cilantro

Instructions

Prep:15minCook:35min

This fiery vegetable vindaloo is packed with veggies, kicky spices, and protein, thanks to (surprise) tofu! Serve it with rice and fresh cilantro for a delicious knock-your-socks-off vegan Indian-inspired meal.

Updated at: Fri, 04 Sep 2026 08:41:48 GMT