PP Winter Vegetable Vindaloo

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Chef:  Jessica Meyers Altman, Garden Fresh Foodie
Adapted from Vegan Richa
Makes:  4 Servings
Prep Time:  15 min
Cook Time:  30 min
Total Time:  45 min


Spice Blend

  • ½ t cumin seed
  • ¾ t mustard seed
  • 1 t Sichuan peppercorns (these have a floral taste that is different from traditional peppercorns, if you don’t wish to purchase, then use regular)
  • ½ t red pepper flakes
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  • 1 ½ c minced red onion
  • 22 oz of canned, diced tomatoes (this is most of a 28 oz can, when doubling, I use 1-28 oz can + 1 15 oz can)
  • 1 ½ T garlic minced
  • 1 ½ T ginger, peeled and minced
  • ½ t ground cardamom
  • ½ t turmeric
  • 1 t paprika
  • 4 T apple cider vinegar
  • ¼ t fenugreek (Indian spice, found as a whole seed)
  • 2 c cauliflower, packed as florets
  • 1 c diced carrots
  • 1 c diced red potatoes
  • ½ t salt
  • ½ c water
  • Optional:  add in some fresh greens like spinach, kale, Swiss chard
  • 1 c peas fresh/frozen (thawed
  • ½ lemon juiced
  • Fresh cilantro for garnish
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  1. Place spice blend into a hot pan and heat until seeds begin to pop (be sure they do not burn)
  2. Remove spices and place into a spice grinder (coffee grinder works)
  3. Heat a heavy bottom pot, once hot, add onion, garlic and ginger plus 2-4 T water so onions do not stick.  Sauté until slightly golden.
  4. Add ground spice blend and remainder of vindaloo ingredients except peas, cilantro and lemon juice.
  5. (If needed, add a little more water.)
  6. Once vegetables have cooked and become softened, about 20-30 mins, stir in optional greens until wilted.
  7. Add peas and lemon juice.  Stir to mix.
  8. Serve over rice, alongside fresh naan, daal and or chana masala.
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Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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