We enjoyed this spicy meal even though we had warmer weather. It’s very colorful with the spinach and very filling served over withe rice.

Veggie Vindaloo

Serving Size: 4


  • 1 zucchini, cut into bite sized pieces
  • 1/2 head cauliflower, cut into florets
  • 1 can chickpeas, drained and rinsed
  • 1 bag (250 grams) fresh spinach, washed and stems removed
  • 1 tablespoon oil

for the Vindaloo sauce:

  • 1 onion, chopped
  • 1 can of crushed tomatoes
  • 1-2 cloves garlic, minced
  • 1 tablespoon ginger paste
  • 2 dried red chillies
  • 1/2 teaspoon salt
  • 1 tablespoon garam masala
  • 1 teaspoon cumin powder
  • freshly ground black pepper
  • splash vinegar

Veggie Vindaloo


To make the vindaloo sauce:

  1. Place the ingredients for the sauce in a blender and puree together.
  2. Season to taste with additional, salt, chillies, or garam masala.

To make the veggies:

  1. Using a large frying pan, lightly saute the zucchini and cauliflower in the oil.
  2. When they begin to soften, add the vindaloo sauce.
  3. Add the chickpeas and mix well.
  4. Season to taste with additional, salt, pepper garam masala or chillies.
  5. Just before serving, add the spinach leaves and allow them to wild.
  6. Serve over white rice.


We enjoyed the spicy warmth of the Vindaloo, however, if you don’t enjoy the hot spicy flavors, then perhaps use just 1 chili, taste it and then if you want more you can add it later.

Inspired by Sweet & hot vegetable curry on bbcgoodfood.