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Authentic Indian Vindaloo Curry in its best vegan form and is made in Instant Pot.

Vindaloo Curry with soy curls and homemade vindaloo paste

Pinit

What is Vindaloo?

“Vindaloo” or “vin-duh-loo is a Portuguese-cuisne infused Goan recipe, quite popular in the south-western part of Indian province. This traditional Goan vindaloo curry is more popular for its intensely hot and complex flavor that is really hard to describe. This is a very unique, fiery hot curry, which has gained extreme popularity in the west and in America’s. It is definitely hot, spicy and mildly tangy and often made with animal protein.

Vindaloo Curry with soy curls and homemade vindaloo paste

Pinit

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.

Vindaloo Curry with soy curls and homemade vindaloo paste

Pinit

Is Vindaloo Vegan?

The vindaloo sauce is vegan and gluten-free. However, it’s up to you whether to choose animal protein or veggies.

Vindaloo Curry with soy curls and homemade vindaloo paste

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 freezer for those vindaloo weeknight dinner days or lazy weekend lunch.

Vindaloo Curry with soy curls and homemade vindaloo paste

Pinit

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.

Vindaloo Curry with soy curls and homemade vindaloo paste

Pinit

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?

Vindaloo Curry with soy curls and homemade vindaloo paste

Pinit
  • 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)

Vindaloo Curry with soy curls and homemade vindaloo paste

Pinit
  • Bring two cups of water to boil in instant pot(in saute mode) or in a pan.
  • Add 1 tbsp 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.
Vindaloo Curry with soy curls and homemade vindaloo paste

Pinit

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 few tablespoons of this paste to marinate the meat before cooking it. If using tofu, consider grilling tofu with this paste before adding to the simmering curry.

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)

Vindaloo Curry with soy curls and homemade vindaloo paste
Vindaloo Curry
Vindaloo Curry with soy curls and homemade vindaloo paste

Vindaloo Curry

Super delicious rich vindaloo curry made from nearly oil-free vindaloo paste and soy curls in instant pot. Make it today and you will fall in love.
4.86 from 28 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: basiccurrypaste, indian vindaloo, instantpot curry, instantpot recipes, instantpot vindaloo, platbased vindaloo, vegan vindaloo, vindaloo, vindaloo authentic, vindaloo curry
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Servings: 6
Calories: 86.5kcal
Author: Sophie
Cost: 10

Equipment

  • Instant pot

Ingredients

  • 6-8 Dried Red Chilies
  • 3 Tbsp Coriander seeds
  • 8-10 Black Peppercorns
  • 1 Tsp Mustard Seeds
  • 3-4 Cloves
  • 1 Inch Fresh Ginger Peeled
  • 8 Garlic Cloves
  • 1/2 Cup Tomato Paste
  • 1/2 Cup Fried or Dried Onion flakes
  • 1/2 Tsp Tamarind Paste
  • 1 Tbsp Vinegar
  • 1/4 Tsp turmeric
  • 1 Tsp Brown Sugar or A pinch of Stevia
  • Salt to taste

Protein

  • 1 Cup Soy Curl
  • 1 Tbsp 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 tbsp 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. 

Nutrition

Calories: 86.5kcal | Carbohydrates: 15.2g | Protein: 4.3g

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41 comments

Elena May 20, 2019 - 8:57 am

5 stars
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 ?

Reply
Sophie May 20, 2019 - 9:51 am

Thank you so much! Give it a try and you will love it as much as I do.

Reply
Ipsa May 20, 2019 - 9:48 am

5 stars
I love spicy flavourful vindaloo curries. With soy curls is an innovative option to try. Looks delicious.

Reply
Sophie May 20, 2019 - 9:52 am

Thank you so much Ipsa. Vegan versions are my family favorites.

Reply
Luna S May 20, 2019 - 12:16 pm

5 stars
I’ve never tried curry before but I’ve heard good things.

Reply
Sophie May 20, 2019 - 12:28 pm

Thank you. You sure have heard good things, and I hope you make this soon!

Reply
Danielle May 20, 2019 - 12:26 pm

5 stars
This looks really great! I’ll def be trying it. Also, what recipe plugin do use for your blog? Love the layout!

Reply
Sophie May 20, 2019 - 12:29 pm

Thanks Danielle. I use WP recipe maker free version. It’s a nice one, worth trying.

Reply
Kalyani May 20, 2019 - 12:29 pm

5 stars
Marvellous recipe. Loved how it looks. Done a great job.

Reply
Sophie May 20, 2019 - 1:08 pm

Thank you so much. Always inspired by you.

Reply
Kiran May 20, 2019 - 1:35 pm

5 stars
I’m a vegan and I would love to try this version of vindaloo recipe which has always been one of my favorite curry !

Reply
Sophie May 20, 2019 - 2:51 pm

Thank you so much Kiran!

Reply
Kiran May 20, 2019 - 1:37 pm

5 stars
I’m a vegan and I would love to try this version of vindaloo recipe which has always been one of my favorite curry !

Reply
Joanna May 20, 2019 - 1:49 pm

5 stars
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.

Reply
Sophie May 20, 2019 - 2:51 pm

I hope you make the lighter version and enjoy this.

Reply
Pool Operator Talk May 20, 2019 - 9:30 pm

ummmm, do you deliver to Florida?

Reply
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Reply
D'ondra M Howard May 21, 2019 - 6:07 am

5 stars
I think I may to give this a try. I keep hearing this is good.

Reply
Anagha May 21, 2019 - 6:15 am

5 stars
I had been to Goa but did not taste it. I will first prepare with veggies then try out with non veg 🙂

Reply
Suanlian Tangpua May 21, 2019 - 1:13 pm

4 stars
Thank you for the share all the ingredients and guide. I will try this weekend.

Reply
Sophie May 21, 2019 - 2:15 pm

I hope you enjoy this.

Reply
Hackytips May 21, 2019 - 3:00 pm

5 stars
It looks delicious but what exactly is Vindaloo? where can I purchase it?

Reply
Sophie May 21, 2019 - 3:32 pm

It’s an Indian curry originated in Goa.

Reply
Devyani Ray May 21, 2019 - 3:06 pm

5 stars
I love vindaloo. Your recipe looks easy. I will try it this weekend.

Reply
Sophie May 21, 2019 - 3:31 pm

Thank you Devyani.

Reply
Haroon Ejaz May 21, 2019 - 4:43 pm

5 stars
Wow! what a delightful post for all food lovers! Thanks for sharing!

Reply
Ivan Jose May 22, 2019 - 12:39 am

5 stars
My first time to here about this dish. Thank you for the new knowledge.

Reply
Ann May 22, 2019 - 4:10 am

5 stars
My family loves curry and this one might be a good try. The nutrition factor is a plus!

Reply
Hoang Vi Fessenden May 22, 2019 - 7:45 am

5 stars
this looks great would love to try!

Reply
Hooda May 22, 2019 - 10:04 am

5 stars
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.

Reply
Vaishali May 22, 2019 - 12:03 pm

4 stars
Love the use of all the fresh spices! Looks great

Reply
Monidipa Dutta May 22, 2019 - 1:51 pm

5 stars
I love vindaloo curry. My recipe is a bit different from this but I will try this too..

Reply
Holli May 22, 2019 - 6:38 pm

5 stars
I am not a cook but your post was great! Great pictures! ??

Reply
Drea anderson May 23, 2019 - 6:16 am

5 stars
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.

Reply
Neil Alvin Nicerio May 23, 2019 - 6:19 am

5 stars
I would really want to taste that. However, I think we don’t have some of the ingredients here in the Philippines.

Reply
Lorita | Ting & Things May 23, 2019 - 11:40 am

5 stars
that looks so good!! I love Portuguese cuisine! I’ll try this with my IP. Thanks for sharing

Reply
Lathiya May 23, 2019 - 6:02 pm

5 stars
The curry looks lip smacking. Though I’m not vegan, I can try this with either meat or other veggies.

Reply
Free Backlink Checker Tool May 24, 2019 - 12:21 am

5 stars
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

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Justyna October 5, 2019 - 2:13 pm

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?

Reply
Sophie October 5, 2019 - 4:32 pm

Sounds perfect. Hope you enjoy making this recipe.

Reply

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