Vegetable Vindaloo

Vegetable Vindaloo

Health Rating
Prep Cook Ready in Servings
15 min 50 min 1 h 5 min 4


2 pods Cardamom pods
1 stick(s) Cinnamon (1 inch long)
5 clove Cloves
1 tbsp Coriander seed (cilantro)
1 tbsp Cumin seeds
1 tbsp Extra virgin olive oil (for the curry)
1 tsp Fenugreek seeds
6 clove(s) Garlic (peeled, roughly chopped)
2 tbsp Granulated sugar
500 gm Green/yellow string beans, raw (trimmed, halved, for the curry)
3 pepper(s) Red chili pepper (also chile or chilli) (chopped)
500 gm Japanese eggplant (trimmed. cut diagonally, for the curry)
1 tsp Mustard seeds
10 peppercorn Peppercorn
700 gm Potato (chopped into small pieces, for the curry)
1 pinch Salt and pepper (for the curry)
1 large potato(es) Sweet potato (peeled, cut into chunks, for the curry)
1 tbsp Tamarind
1 tbsp Tamarind paste
50 gm Tomato paste, canned (for the curry)
1/2 tsp Turmeric, powder
1 tbsp Vinegar, white
4 cup Water (for the curry)
2 medium Yellow onion (peeled, finely chopped, for the curry)


Measure the cumin, coriander, cardamom, fenugreek, cloves, cassia, peppercorns, mustard seeds, turmeric and sugar. Place in a dry frypan and heat to release the aroma and cook for a minute or two. Grind this up in a mortar and pestle with the vinegar, tamarind paste, chillies and garlic until fine.

Heat oil in a frypan and sauté the onions until fragrant and translucent. Add the spice paste and fry for a minute. Then add the tomato paste, 1 cup of water and potato. Simmer with the lid on for 10 minutes.

Then add in another cup of water and the sweet potato and simmer for 10 minutes with the lid on. Repeat with 1 cup water and 10 minutes for the eggplant and then lastly do the same for the green beans.

Season with salt and pepper and serve with basmati rice.


Nutrition Facts

Per Portion

Calories 313
Calories from fat 8.1
Calories from saturated fat 1.8
Total Fat 0.9 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 145 mg
Potassium 1749 mg
Total Carbohydrate 67 g
Dietary Fiber 13.7 g
Sugars 15.4 g
Protein 9.7 g

Dietary servings

Per Portion

Vegetables 8.4

Energy sources

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