How to Make Indian Vindaloo at Home in 4 Easy Steps

Updated on July 7, 2019
Sara Krentz profile image

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.

Vindaloo
Vindaloo | Source

Indian Cuisine

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

This is a vegetarian recipe, but if you need to make a batch for meat-eaters, lamb, chicken, or beef complement it nicely.

Prep time: 15 min
Cook time: 1 hour 45 min
Ready in: 2 hours
Yields: 8 to 10

Sauce Ingredients

  • 1 (15 oz.) can crushed tomatoes
  • 1 onion, chopped
  • 1 tbsp. ginger root, shavings
  • 2 cloves minced garlic
  • 2 dried red chili peppers
  • 1 tsp. cumin
  • 1 tbsp. garam masala
  • 1/2 tsp. vinegar
  • Ground pepper, to taste

Ingredients

  • 1 tbsp. 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.

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Step One: Measure the Spices and Chop the Onion

Spices
Spices | Source

Step Two: Puree the Sauce

Puree
Puree | Source

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 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.

Step Three: Prep the Veggies, Legumes, and Oil

Ingredients
Ingredients | Source

Step Four: Heat Oil in a Stock Pot, Then Saute Potatoes & Broccoli

Broccoli & Sweet Potatoes
Broccoli & Sweet Potatoes | Source

Step Five: Add Chickpeas & Zucchini

Source

Step Six: Pour the Sauce

Source

Step Seven: Give It a Good Stir

Source

Prepare Rice Before the Main Dish Is Done

Rice
Rice | Source

Step Eight: Cover and Cook Over Low Heat for an Hour and a Half to Two Hours

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.

Ricer/Food Steamer - A Useful Kitchen Tool

Aroma Housewares ARC-914SBD 2-8-Cups (Cooked) Digital Cool-Touch Rice Grain Cooker and Food Steamer, Stainless, 8 Cup, Silver
Aroma Housewares ARC-914SBD 2-8-Cups (Cooked) Digital Cool-Touch Rice Grain Cooker and Food Steamer, Stainless, 8 Cup, Silver

This is the perfect size for my purposes (although they come bigger and smaller), it's digital, and it's less bulky than my old one. This one also has fewer parts, and it's so much more convenient. It truly is an upgrade; I've been thrilled with it since I got it. If you don't own one, and you cook rice on a regular basis, this really is an invaluable kitchen gadget. I use mine often, and I don't know what I would do without it.

If you make rice frequently, I highly recommend investing in a rice cooker. It doesn't get any easier than putting the rice and water into the appliance, turning it on, and forgetting about it until the timer goes off. Even better, this one steams foods, so you don't need a separate appliance for that.

 

The End Result: Serve With Rice and Naan

Complete Meal
Complete Meal | Source

Helpful Hints, Tips, & 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.com.
  • 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.

Questions & Answers

    © 2012 Sara Krentz

    Comments

    Submit a Comment
    • AliciaC profile image

      Linda Crampton 

      4 years ago from British Columbia, Canada

      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 profile image

      YogaAngel 

      5 years ago

      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 profile image

      sarasentor lm 

      6 years ago

      Great recipes.

    • profile image

      anonymous 

      6 years ago

      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.

    • heytoto profile image

      Karen Kolavalli 

      6 years ago from Lexington, Kentucky

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

    • profile image

      Snakesmum 

      6 years ago

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

    • joancol lm profile image

      joancol lm 

      6 years ago

      Looking forward to try this recipe.

    • eightieschild profile image

      eightieschild 

      6 years ago

      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 profile image

      Melissa Miotke 

      7 years ago from Arizona

      I'm going to try this recipe. Thanks!

    • profile image

      antoniow 

      7 years ago

      I enjoy reading your lens, nicely done!

    • profile image

      anonymous 

      7 years ago

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

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

    • profile image

      julieannbrady 

      7 years ago

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

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