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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.
4.88 from 31 votes
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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 tablespoon Coriander seeds
  • 8-10 Black Peppercorns
  • 1 teaspoon Mustard Seeds
  • 3-4 Cloves
  • 1 Inch Fresh Ginger Peeled
  • 8 Garlic Cloves
  • ½ Cup Tomato Paste
  • ½ Cup Fried or Dried Onion flakes
  • ½ teaspoon Tamarind Paste
  • 1 tablespoon Vinegar
  • ¼ teaspoon turmeric
  • 1 teaspoon Brown Sugar or A pinch of Stevia
  • Salt to taste

Protein

  • 1 Cup Soy Curl
  • 1 tablespoon 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 tablespoon 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