vegan vindaloo

This quick and delicious bean vindaloo recipe is my answer to cravings for Indian curry take out. Sweet onions, warming ginger, spices, crushed tomato and splashes of vinegar and lemon infuse the creamy kidney beans with so much flavour. Low in fat but high in protein, iron, complex carbohydrates and fiber, this vegan vindaloo is much healthier than the meaty versions and can be made in 30 minutes!

Vegan Vindaloo | Kidney Bean Vindaloo

red onion

cumin seeds

mustard

coriander

cloves

black pepper

turmeric

paprika

cinnamon

red chilies

1" knob of ginger, peeled + crushed

garlic, crushed

kidney beans (about 2 large cans drained)

tomatoes

balsamic vinegar

sugar

salt

lemon juice,

Saute onions over medium-medium high heat for 10...

Saute onions over medium-medium high heat for 10 minutes or until golden. Add cumin seeds and mustard and cook 30 seconds. Add the rest of the spices, garlic, and ginger and cook 1 more minute.

Add crushed tomatoes, beans, balsamic vinegar, sugar, and...

Add crushed tomatoes, beans, balsamic vinegar, sugar, and salt. Turn the heat up and cook until bubbling; about 6 minutes. Turn down to a simmer and cook ten more minutes.

Taste, then add lemon juice. Stir and taste...

Taste, then add lemon juice. Stir and taste again. Adjust acid/sweet/salt/spicy heat to your preference. Keep in mind that it will get more spicy hot as it rests. Enjoy!

https://www.youtube.com/watch?v=xAiyFoe5ZfE

This quick and delicious bean vindaloo recipe is my answer to cravings for Indian curry take out. Sweet onions, warming ginger, spices, crushed tomato and splashes of vinegar and lemon infuse the creamy kidney beans with so much flavour. Low in fat but high in protein, iron, complex carbohydrates and fiber, this vegan vindaloo is much healthier than the meaty versions and can be made in 30 minutes!

I often use this recipe as part of my weekly meal prep and add extra veggies to it. If you do, you'll want to increase the amount of salt added and perhaps spices as well.

Forgive me for not giving you this vegetarian vindaloo recipe video earlier! You've seen it in so many What I Ate videos already and many of you have been asking. There were just too many doughnuts and muffins on my priority list! But now, I'm thinking about making more cozy healthy dishes. Please let me know what you'd like me to veganize next!

--RELATED LINKS--

VEGAN VINDALOO
printable recipe + blog post: http://www.marystestkitchen.com/vegan-vindaloo-kidney-bean-vindaloo/

CHEATER 'BUTTER CHICKEN'
recipe video: https://www.youtube.com/watch?v=po8fGz3HTks

BEEFY BEEFLESS SEITAN:
recipe video: https://www.youtube.com/watch?v=hlODaKhgla8

MAPLE BAKED BEANS:
printable recipe + blog post: http://www.marystestkitchen.com/maple-vegan-baked-beans/

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HOW TO MAKE VEGAN VINDALOO // KIDNEY BEAN VINDALOO | Mary's Test Kitchen

Seared tofu and tender veggies simmered together with Indian spices--what could be better? Forget take-out--this is a spicy veggie vindaloo you can make right at home.

Tofu Vindaloo (Vegan Vindaloo)

onion (small, quartered)

garlic

ginger

Asian chili paste (or to taste)

cumin

dry mustard

grapeseed oil (or other neutral-flavored vegetable oil)

extra firm tofu

vegetable broth

tomato paste

apple cider vinegar

brown sugar

cauliflower (medium

red bell pepper (diced)

beans

Rice or naan (for serving)

Place all of the paste ingredients in a food processor or blender and puree until it reaches a paste consistency, stopping to scrape down the sides of the bowl or pitcher as needed. Set aside.

To make the vindaloo paste:

Add the oil to a large saucepan over medium-high heat. When hot, add the tofu and cook for about 10 minutes, flipping every 2 minutes or so, until it's lightly browned.

Push the tofu out to the sides of the of the saucepan, making a space in the center. Add the vindaloo paste to the center and heat for 1 minute, until fragrant. Add the broth, tomato paste, cider vinegar and brown sugar. Stir gently to combine, then bring to a simmer and add the cauliflower, pepper and green beans.

Reduce heat to low and simmer, uncovered, for 12-15 minutes or until veggies are tender, stirring occasionally. Add up to 1/2 cup of water during cooking if sauce becomes too thick.

Divide onto plates and serve with rice or naan.

To make the Tofu Vindaloo:

Easy, 1-pot chickpea curry with tomatoes, red bell pepper, and warming spices. A comforting, plant-based meal perfect for meal prep or weeknights!

Warming 1-Pot Chickpea Curry (Vindaloo-Inspired)

diced white or yellow onion ((1/2 large onion yields ~1 cup or 160 g))

red bell pepper, diced ((1 large pepper yields ~1 ½ cups or 180 g))

tsp red pepper flakes

tsp coriander

tsp cinnamon

tiny pinch ground cloves

chickpeas,

vegetable broth*

tsp sea salt

tsp apple cider vinegar

tsp coconut sugar ((or maple syrup))

baby spinach ((optional))

Easy Jeera Rice

Easy Vegan Naan

Coconut yogurt ((or store-bought // plain, unsweetened // we

chopped cilantro

If serving with rice or naan, start it before making the curry. Recipes are linked in the ingredients section above.

Heat oil in a large pot or large rimmed skillet over medium heat. Once hot, add the onion and sauté until beginning to soften, about 2-3 minutes. Add the red bell pepper and sauté for 3-4 minutes, stirring occasionally, until softened.

Add the garlic, ginger, and cumin seeds (and more oil, if needed) and sauté for 1 minute, until fragrant.

Add the chopped tomatoes, and cook for 5-7 minutes until they begin to break down. Then add the tomato paste, red pepper flakes, coriander, cinnamon, and cloves, and cook for 1 minute, until fragrant.

Add the drained chickpeas, vegetable broth, salt, vinegar, and coconut sugar (or maple syrup) and stir. Bring to a simmer over medium-high heat. Once simmering, cover, reduce heat to low, and cook for 20-25 minutes to thicken and allow the chickpeas to soak up the flavors.

Remove the lid, increase the heat, and continue cooking for 5-10 minutes, until thick and saucy. Taste and adjust, as needed, adding more vinegar for acidity, coconut sugar for sweetness, or salt for overall flavor. Optionally, stir in baby spinach and cook until wilted.

Enjoy with rice (or other grains) and/or naan and garnish with coconut yogurt and fresh cilantro (all optional).

Store leftovers in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop, adding a little water if needed, until warm.

Absolutely delicious. Myself (vegan) and the boyfriend (omnivore) just loved it! MB recipes never miss!

This chickpea curry is a "go to" meal. Tasty, not too hot and easy to make. Great for a mid-week meal or for serving when I have weekend dinner guests.

I made this the day that the recipe came out and forgot to give it an all star review! I have made it again since then! It is so tasty and I love that it uses ingredients that I normally keep on hand. Works to make in a pinch! As always the flavors were spot on and it was fresh and delicious. The recipe was so clear and easy to follow (which is always true!). Thanks again for a wonderful curry, I have loved every curry of y'alls I have tried (and I have tried most of them)! Thank you for sharing all these wonderful recipes with us! :)

This is fantastic! I served with your "perfect coconut rice" recipe. Will definitely make again.

Delicious, easy and quick! I didn't have cumin seeds so I tossed in about a teaspoon of black mustard seeds (which I should have added earlier on with the onions and garlic, so they would get toasted and "pop"), and I didn't have fresh ginger so used about a 1/2 teaspoon of powdered.  I added about 2 teaspoons of Thai green chili paste, and a few shakes of cayenne chili pepper powder. I used a 15 ounce can of diced tomatoes because I didn't have fresh, but I guess my additional spices balanced out the flavors. I served it with basmati rice. Thanks for the recipe!

So SO good and quick for a weeknight meal. I shared left overs with a coworker the next day, and she went out and made it that night. Love the simplicity of a one pot meal with the complexity of amazing flavors. I made the vegan naan to go with it, and all i can say is make a double batch of naan - even my 4 and 7 year olds loved it &lt;3 Looking forward to the next recipe!

This is wonderful and smells amazing!  Even hubs—who I’m trying to convince to eat less meat—loved this. I used tinned tomatoes, because that’s what I had. Also added a bit extra spice because that’s the way we like things. I’ll def make again!

Top 3 vegan vindaloo recipes from across the web

The most viewed vegan vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Vindaloo | Kidney Bean Vindal...

Tofu Vindaloo (Vegan Vindaloo)

Warming 1-Pot Chickpea Curry (Vinda...

Top 3 vegan vindaloo recipes from across the web

The most viewed vegan vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Vindaloo | Kidney Bean Vindal...

Tofu Vindaloo (Vegan Vindaloo)

Warming 1-Pot Chickpea Curry (Vinda...

The most viewed vegan vindaloo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine