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    Home » Instant Pot » Vegetable Vindaloo

    Instant Pot Vindaloo | Video

    Published: Nov 14, 2021 by Pavani · 10 Comments

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    Spicy and delicious Tofu and Vegetable Vindaloo is a spicy and delicious Goan style curry. It is notable for its tangy flavor from vinegar, a generous dose of garlic and a liberal hit of spices.

    This is a typical meat-base dish, but version is vegan with the use of veggies and tofu. I make this recipe in the Instant Pot, but you can definitely make it on the stove top and even in a slow cooker. Serve with rice or roti for a delicious meal.

    Black spoon on a bowl of vegetarian vindaloo

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Indian food is a rich blend of spices and herbs crafted into sauces and seasonings. Each region has its own unique way of making recipes. For example this Andhra Gutti Vankaya or this easy Bombay Potatoes, each dish is different and delicious.

    Vindaloo is a popular dish from the coastal state of Goa and is highly influenced by Portuguese cooking. Its popularity has grown over the years and is now a regular menu item in restaurants around the world.

    Vindaloo has a characteristic tangy and spicy flavor with the use of vinegar and spices. A generous dose of garlic, cinnamon and chili powder balance out all of the flavors.

    black bowl with spicy mixed vegetable curry

    Traditional vindaloo is often made with lamb or chicken or even pork. In this vegetable vindaloo, I use mixed vegetables and tofu. You can use any of your favorite veggies. I have some ideas in the 'Expert Tips' section.

    This vegetarian vindaloo is great to serve with steamed rice or simple fried rice or even roti. Try this easy Instant Pot recipe, I am sure you will enjoy it as much as my family did.

    Top view of black bowl with vegetable vindaloo

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients you need to make this veg vindaloo:

    • Vegetables - I use potato and frozen mixed vegetables (carrot, green beans, peas, corn). Here are a few other veggie combo ideas:
      • Sweet potato and cauliflower
      • Potato, zucchini and green pepper
      • Zucchini, cauliflower and red pepper
      • Eggplant, mushrooms, potatoes
    • Protein - I use extra firm tofu to make this a vegan vindaloo. But you can use paneer instead.
    • Onion
    • Tomato Puree
    Ingredients needed - details in recipe card

    Here is what you need to make the spice paste:

    • Vinegar - use either white wine or regular white vinegar
    • Ginger & garlic
    • Ground spices - cumin, coriander, cinnamon, cloves, turmeric, red chili powder
    • Sugar & salt

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is how to make vegetable tofu vindaloo in Instant pot. Check out the recipe card for instructions on how to make vindaloo in slow cooker and on stove-top.

    In a blender or food processor, combine ginger, garlic, cumin, coriander, red chili powder, turmeric, pepper, cinnamon, cloves, sugar, salt, vinegar, ¼cup of water, 1 tablespoon oil and salt. Blend to a smooth paste. Set aside.

    Blender with spice paste ingredients ground to paste

    Heat Instant pot on Sauté mode. Once the pot is hot, add the remaining 2 tablespoons of oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables, tomato puree and remaining ½cup of water. Stir to combine.

    Cooking onions, vegetables and spice paste in Instant Pot

    Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.When the timer sounds, quick release the pressure. Open the pressure cooker and stir in the cubed tofu. Select Sauté and cook for 2~3 minutes to heat through.

    Cooking curry in the Instant Pot with tofu

    Serve right away with rice or roti.

    Top view of a black bowl with veg vindaloo and spices in the background

    Expert Tips

    • Here are a few other veggie combo ideas to make this vegetarian vindaloo:
      • Sweet potato and cauliflower
      • Potato, zucchini and green pepper
      • Zucchini, cauliflower and red pepper
      • Eggplant, mushrooms, potatoes
    • Feel free to use either white wine or regular white vinegar.
    • Make paneer vindaloo by subbing tofu with paneer in the recipe.
    • Cooked beans like chickpeas or white beans are also great instead of tofu.
    • Like most Indian curries, this veg vindaloo also gets better as it sits. Flavors get a chance to mingle and it tastes even better the next day.
    • Leftover vindaloo can be stored in an airtight container for up to 3 days in the refrigerator.

    You might also like

    Here are a few more curry recipes that you might like:

    • Cauliflower Curry Recipe with Coconut Milk
    • Andhra Style Raw Papaya Curry Recipe
    • Bengali Lau Bori Recipe | Easy Bottle Gourd Curry
    • Nepali Vegetable Curry | Tarkari Recipe
    Black bowl with vegetable vindaloo

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Black bowl with mixed vegetable tofu curry

    Instant Pot Vegetable Vindaloo

    Mixed Vegetable Tofu Vindaloo is a scrumptious curry made with freshly ground spice paste. The tangy flavor from vinegar and the generous dose of garlic and spices gives the dish its characteristic flavor.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 30 mins
    Total Time: 45 mins
    Course: Side Dish
    Cuisine: goan
    Servings: 6 servings

    Ingredients

    For the Spice Paste:

    • 1" Ginger piece, coarsely chopped
    • 3~4 Garlic cloves
    • 1 teaspoon Ground Cumin
    • 1 teaspoon Ground Coriander
    • 1 teaspoon Red Chili powder
    • ½ pinch Turmeric
    • ½ teaspoon Black pepper
    • ¼ teaspoon Ground Cinnamon
    • Pinch of Ground Cloves
    • 2 teaspoons Sugar
    • To taste Salt
    • 2 tablespoons White Wine vinegar or Distilled white vinegar
    • ¾ cup Water, divided
    • 3 tablespoons Oil, divided
    • To taste Salt

    Other Ingredients:

    • 1 Medium Onion, finely chopped
    • 2 Medium Potatoes, peeled and chopped
    • 2 cups Frozen Mixed Vegetables (combination of carrot, green beans, green peas & corn)
    • 1 cup Tomato puree
    • 2 cups Extra firm cubed Tofu

    Instructions

    • In a blender or food processor, combine ginger, garlic, cumin, coriander, red chili powder, turmeric, pepper, cinnamon, cloves, sugar, salt, vinegar, ¼cup of water, 1 tablespoon oil and salt. Blend to a smooth paste. Set aside.

    Instant Pot Vindaloo:

    • Heat Instant pot on Sauté mode. Once the pot is hot, add the remaining 2 tablespoons of oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the potaoted, mixed vegetables, tomato puree and remaining ½cup of water. Stir to combine.
    • Place the lid on, lock it, and close the steam valve. Set the timer for 3 minutes on High Pressure.
      When the timer sounds, quick release the pressure.
    • Open the pressure cooker and stir in the cubed tofu. Select Sauté and cook for 2~3 minutes to heat through. Serve right away with rice or roti.

    Slow Cooker Vindaloo:

    • In a medium size skillet, heat 2 tablespoons oil. Add the Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables and cook for 3~4 minutes. Transfer the mixture into the slow cooker/ crock pot.
    • Stir in the tomato puree and 1 cup of water. Stir to combine. Bring the mixture to a boil. Lower the heat, cover and cook till the veggies are tender, about 10~12 minutes. Stir in the chopped tofu and cook till heated through.

    Stove top Vindaloo:

    • In a Dutch oven or a large heavy bottom pan, heat 2 tablespoons oil. Add the onion and cook for 3~4 minutes or until lightly browned around the edges. Stir in the ground paste and cook for 1~2 minutes. Add the vegetables and cook for 5~6 minutes or until the veggies are fork tender.
    • Stir in the tomato puree and 1 cup of water. Stir to combine. Cook on medium-low heat for 20~30 minutes or until the veggies are tender. Add more water if the mixture seems to dry out whole cooking. Stir in the chopped tofu and cook till heated through, about 6~8 minutes more.

    Video

    Notes

    • Here are a few other veggie combo ideas to make this vegetarian vindaloo:
      • Sweet potato and cauliflower
      • Potato, zucchini and green pepper
      • Zucchini, cauliflower and red pepper
      • Eggplant, mushrooms, potatoes
    • Feel free to use either white wine or regular white vinegar.
    • Make paneer vindaloo by subbing tofu with paneer in the recipe.
    • Cooked beans like chickpeas or white beans are also great instead of tofu.
    • Like most Indian curries, this veg vindaloo also gets better as it sits. Flavors get a chance to mingle and it tastes even better the next day.
    • Leftover vindaloo can be stored in an airtight container for up to 3 days in the refrigerator.

    Nutrition

    Calories: 202kcal | Carbohydrates: 22g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 99mg | Potassium: 874mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2778IU | Vitamin C: 67mg | Calcium: 78mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. aparna

      September 20, 2008 at 2:28 am

      Vindaloo looks so good pavani.My daughter is going to turn one pretty soon. I just wish time would stop and i get to enjoy her more. Wish your little guy a very happy b'day from me.

      Reply
    2. Divya

      September 20, 2008 at 4:38 am

      He is so cute, looks like he is going to be a book-lover... look at him leafing through the books and papers! Wish him a very happy birthday and all happiness.
      Can't wait for the cupcakes!

      Reply
    3. Lavi

      September 20, 2008 at 5:55 am

      Pavani..Vindaloo looks so yummy..

      when i saw ur son playing with bookshelf..i just remember my son emptying the whole book shelf one day by climbing on chair. Now he is 1 year and 4 mons, he has stopped emptying and is keen in arranging them.. so keep enjoying! My Advanced Birthday wishes to your son!!!

      Reply
    4. notyet100

      September 20, 2008 at 8:37 am

      looks yum,..nd cutepics of ur son,..

      Reply
    5. SMN

      September 20, 2008 at 10:05 am

      Pavani "Vindaloo" new recipe for me.. sounds interesting..

      Reply
    6. Siri

      September 21, 2008 at 5:32 am

      the vindaloo looks yumm Pavani and Happy Birthday to your kiddo! he looks cho cute..:)

      Cheers,
      Siri

      Reply
    7. Srivalli

      September 21, 2008 at 8:08 am

      happy bday to your son..he is so cute...my twins are doing the same..:)..vindaloo looks yum!

      Reply
    8. meeso

      September 27, 2008 at 10:27 pm

      Awwwww, what cute little pictures... The food looks so good!

      Reply
    9. Sherri

      April 17, 2022 at 1:56 pm

      Hi Pavani! this recipe is exactly what I was hoping to find, looks absolutely delicious and it's meat-free which makes it even more perfect! The only thing I can't imagine is cooking it on a regular stove top for 4 hours on high or 6 hours on low!? Is that a typing error? How could vegetables possibly cook in a slow cooker in for only 12 minutes but take 6 hours (on low) on the stove? I have a slow cooker, use it often and it really does cook things infinitely slower than the stove.... I just can't reconcile the cook-times logic here, 4 hours on high on the stove would boil every drop of moisture out of everything in the pot leaving at best a solid lump of paste and at worst a blackened disaster... 😀

      Reply
      • cookshideout

        April 17, 2022 at 4:35 pm

        Hi Sherri, thank you for pointing that out. I accidently included slow cooker timings for stove top. I updated the recipe now. Thank you again.
        Regards,
        Pavani

        Reply

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