How to Make Indian Vindaloo at Home in 4 Easy Steps - Delishably - Food and Drink
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How to Make Indian Vindaloo at Home in 4 Easy Steps

Sara loves preparing home-cooked meals for her husband and herself. When she's really busy, she chooses a one-pot meal that cooks slowly.

The completed vindaloo.

The completed vindaloo.

Indian Cuisine

Enjoy a healthful, flavorful, aromatic Indian-inspired dish that's packed with nutrients. It's also easy to prepare; follow these step-by-step instructions with accompanying photos. Remember to adjust the amount of spiciness to suit your tastes.

Prep timeCook timeReady inYields

15 min

1 hour 45 min

2 hours

8 to 10

Ingredients

For the sauce:

  • 1 (15-ounce) can crushed tomatoes
  • 1 onion, chopped
  • 1 tablespoon ginger root, shaved
  • 2 cloves minced garlic
  • 2 dried red chili peppers
  • 1 teaspoon cumin
  • 1 tablespoon garam masala
  • 1/2 teaspoon vinegar
  • Ground pepper, to taste

Other ingredients::

  • 1 tablespoon canola oil
  • 1 sliced zucchini
  • 1/2 head of broccoli cut into bite size pieces
  • 1 large sweet potato cut into bite size pieces
  • 1 can garbanzo beans

Instructions

  1. In a blender, puree all sauce ingredients together.
  2. In a stock pot, heat oil over medium heat. Saute broccoli and sweet potato. Stir in sauce, cover, and cook until potatoes start to soften.
  3. Add zucchini and simmer, covered, until everything is cooked through, stirring occasionally.
  4. Serve over rice.

Photo Tutorial

Step 1: Measure the spices and chop the onion.

Step 1: Measure the spices and chop the onion.

Step 2: Puree the sauce.

Step 2: Puree the sauce.

Step 3: Prep the veggies, legumes, and oil.

Step 3: Prep the veggies, legumes, and oil.

Step 4: Heat oil in a stock pot, then saute the potatoes and broccoli.

Step 4: Heat oil in a stock pot, then saute the potatoes and broccoli.

Step 5: Add chickpeas and zucchini.

Step 5: Add chickpeas and zucchini.

Step 6: Pour in the sauce.

Step 6: Pour in the sauce.

Step 7: Give it a good stir. Step 8: Cover and cook over low heat for 1 1/2 hours to 2 hours.

Step 7: Give it a good stir. Step 8: Cover and cook over low heat for 1 1/2 hours to 2 hours.

Prepare the rice before the main dish is done.

Prepare the rice before the main dish is done.

The end result: Serve with rice and naan, and you have a complete meal.

The end result: Serve with rice and naan, and you have a complete meal.

Ready to Serve!

When the vegetables are the desired consistency, dinner is ready to serve. Hopefully, you remembered to cook your rice during the last half hour of cook time. Remember, if you are using brown rice, it will need to cook longer, so adjust the time accordingly.

I like to prepare basmati or jasmine rice to go with this dish, but plain old brown or white rice will work just fine. If your local supermarket has a bulk section, it's fun to buy different types of rice and see which ones you like best.

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Helpful Hints, Tips, and Tricks

  • You can cook this in a large stockpot on the stove for about two hours, which is the recipe I've given. Or, I've also skipped the sauteing in oil step and just dumped everything into the crock pot. If you opt for a slow cooker (crock pot), use the low setting, and cook for about 4 or 5 hours. You also may want to wait until the last hour or so of cook time to add the zucchini if you don't like them mushy.
  • If using a stockpot, it's a good idea to nuke the yams for a couple of minutes prior to cutting them up, because the yams take longer to cook,. Zapping them in the microwave also makes them easier to cut.
  • Naan (Indian flat-bread) is a nice complement to this dish. You can find it at Walmart, Aldi, and larger grocery stores. If you are near an Asian market, that's another good place to pick up some naan.
  • Eastern markets are also good places to buy garam masala, which is a mix of commonly used Indian spices. We were unable to find any locally, so I bought some on Amazon (see note below).
  • Substitute cauliflower for the broccoli, if you prefer (or use both). If you would rather replace the cruciferous vegetables with ones that don't take as long to soften up (zucchini, for instance), I suggest not adding them until the vindaloo is almost ready to serve. Otherwise they will be a mushy mess.
  • I always prefer using fresh grated ginger, whenever possible, because the flavor is just so much nicer. However, I do not always have it on hand; as a last resort, ground ginger is better than nothing.

Garam Masala Delivered to Your Door

If your supermarket doesn't have a large selection of ethnic foods, or you don't live near an Eastern market, this spice mix can be difficult to find. I purchase mine on Amazon because I don't like to go hunting around town for it. I've also found it on eBay, but I've never found it in any chain grocery store.

If you're in a pinch, you can mix your own by combining several spices together. A quick search will yield a plethora of recipes each with a long list of ingredients, so you may still not have what you need in your spice rack. Save yourself the trouble, and order your garam masala online.

© 2012 Sara Krentz

Comments

Linda Crampton from British Columbia, Canada on August 14, 2015:

This sounds like such a tasty meal. I appreciate the fact that you've included a vegetarian version as well as a salmon version. Both sound delicious. I love spicy food!

YogaAngel on December 13, 2013:

Yum! I'm going to try this! I've had a bunch of indian spices sitting around that I didn't know what to do with. :-)

sarasentor lm on March 26, 2013:

Great recipes.

anonymous on March 19, 2013:

Interesting recipe ... for some ingredients I've never heard of before:), but I guess I'll try to make my own version of this dish. If it will be good, I'll let you know:). Nice lens, thank you for sharing.

Karen Kolavalli from Lexington, Kentucky on March 02, 2013:

I love vindaloo, but am having a hard time imagining your salmon version! Enjoyed your lens!

Snakesmum on December 26, 2012:

HHmmmm, wonder if it would work without tomatoes, as I'm allergic. Probably would.......

joancol lm on December 12, 2012:

Looking forward to try this recipe.

eightieschild on November 11, 2012:

Love vindaloo, but have only ever made it with chicken or lamb. Never thought of using salmon, but your lens has inspired me to give it a try. :)

Melissa Miotke from Arizona on July 08, 2012:

I'm going to try this recipe. Thanks!

antoniow on July 05, 2012:

I enjoy reading your lens, nicely done!

anonymous on June 05, 2012:

Sounds yummy to me, I would love to try it sometime.

Thank you for sharing, and introducing me to Salmon Vindaloo.

julieannbrady on June 01, 2012:

You know, I don't believe I have yet tasted salmon vindaloo. I must expand my horizons and give it a try!