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Vindaloo Curry with Lentils and Potato

Lentil Potato vindaloo is a plant-based version of vindaloo curry with a lot less work. No need to soak and blend the chilies, I give you a quick vindaloo spice mix. Hearty lentils and potatoes are absolutely delicious in this tangy Goan curry sauce! Gluten-free with soy-free and nut-free options

lentils vindaloo in the pan after adding the toppings

Vindaloo is a popular stew from Goan cuisine, which is a Western state in India. Goan cuisine has Portuguese influences, because of Portuguese explorers that came to India centuries ago.

Portuguese cuisine has a lot of meaty dishes, and such as meat cooked with lots of wine and garlic. People in Goa took that and converted it to vindaloo curry, replacing the wine with vinegar, adding a lot more spices and a lot more heat, and generally making it their own.

lentils vindaloo on a plate with toppings and naan

They called this adapted curry vindaloo curry. Vindaloo curry paste has a lot of spices, Kashmiri chilis, and, depending on the recipe, it usually has a couple of steps where you toast all the spices and the Kashmiri chilis, soak the chilis, then blend them to make the sauce. If you want to check out that version of homemade vindaloo paste, you can find that on my tofu vindaloo recipe.

For today’s recipe, I’m making a simple version of the curry by making this vindaloo spice mix using ground spices, rather than grinding down whole spices in a spice grinder. You can adjust the heat of the spice by adjusting the Kashmiri chili powder and black pepper. This spice mix is delicious and potent, you can use it many ways! Use it on roasted veggies, sprinkle as a finishing spice(instead of garam masala), use as a marinade over tofu with soy sauce and vinegar and many more!

scooping up some lentils vindaloo with naan

To make the vindaloo sauce, we cook the onion and then toast the spice mix with the onion in a little bit of oil. From there, you add the rest of the ingredients, including cooked lentils and crispy potatoes, for this absolutely delicious lentil curry. 

You can use other beans, such as white beans, black beans, kidney beans, or chickpeas or you can use crisped up tofu or vegan chicken instead. If you don’t want to add potatoes, you can use other vegetables or just skip the potatoes altogether. 

This lentils vindaloo is a very flexible recipe. All that flavor is in the spice mix and the curry sauce, so you can just make that sauce, and then add whatever additions you like to it. Also try my Goan Peri peri sauce!

close-up of lentils vindaloo in the pan after adding the toppings

Why You’ll Love Lentils Vindaloo

  • one-pan Indian curry with an amazing, zesty sauce, crispy potatoes and hearty lentils
  • so versatile! Use plant-based protein of choice in place of lentils and/or the potatoes.
  • simplified vindaloo spice mix saves tons of time and effort
  • naturally gluten-free with easy soy-free and nut-free options

More Vegan Indian Favorites

  • Butter Tofu Paneer – tofu in creamy onion tomato curry
  • Palak Tofu Paneer – tofu in spinach curry
  • Kadhi pakora– fritters in creamy yogurt sauce
  • Instant Pot Tikka Masala – Cauliflower in smoky tangy tomato curry

Continue reading: Vindaloo Curry with Lentils and Potato

The post Vindaloo Curry with Lentils and Potato appeared first on Vegan Richa.

Vegan

Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free

Explore regional Indian cuisine with me and Try this fantastic Malvani Chikin curry! Western Indian spicy caramelized onion, toasted coconut and kashmiri chili sauce with crisp tofu! This sauce is flavor packed and has its own malvani masala spice blend! 1-pan meal meal that’s delicious served over rice or with flatbread or naan. 

malvani chicken curry in the pan after cooking

Malvani cuisine originates from the western coastal region in India. It has overlap with Maharashtrian(cuisine of state of maharashtra in India) as well as Goan cuisines and includes a lot of fish and local meat dishes. The flavors are very specific to the cuisine, with its own spice mixes (malvani masala or malvani garam masala) and cooking techniques. 

I’ve been exploring amazing regional flavors from various parts of India and brining you vegan versions, simplified or inspired dishes and today we are making vegan malvani chicken curry! For the sauce base, we use a blended roasted onion and coconut mixture, which is called vatan, making our own malvani spice blend with some spices, and using crisped up tofu in place of the meat. You can use other protein such as chickpea tofu, vegan chickin or beans as well. Traditionally, you don’t add any cream to this curry, but you can add some(it will also balance out the heat), add in some cashew cream or other non-dairy cream right at the end.

close-up of malvani chicken curry in the pan after cooking

The sauce and spice mix includes a lot of Kashmiri chili powder (I know right, you need some!) and black pepper, so it can get pretty hot. You can reduce these spices to suit your heat preferences, if needed.

Like I mentioned above, we make the flavorful Malvani masala spice blend from scratch. It is so delicious! If you have access to Malvani garam masala, I recommend using it in this recipe instead of the spice mix that I’m making below, to reduce active time. Just mix it with two teaspoons of Kashmiri chili powder and use. You can use this fragrant spicy blend over roasted veggies or with beans. It’s flavorful and can be used in many ways!

Key features of Malvani Curry

Malvani masala: this spice blend and the curry are known for the deep red color. It can be made with milder chilies with deeper color like byadagi chilies and Kashmiri chilies. I am using Kashmiri chili powder for a quicker version

Vatan: the sauce made with blended caramelized onion and toasted coconut makes the base of the curry. It adds a delicious sweet toasty flavor and some texture.

Slow long cooking: the longer cooking time helps the flavors meld and the colors to show up. The sauce when well cooked will get a glaze of the deep red color and a settled flavor. Before that state, the coconut might be a stronger flavor and the sauce might be lighter.

hand scooping up some malvani chicken curry using a piece of flatbread

Why You’ll Love Malvani Curry

  • amazing spice blend is delicious, even if you’re missing a spice or two
  • rich, flavorful blended sauce base with caramelized garlic, onion, and coconut
  • crispy, seasoned tofu in deeply seasoned curry sauce
  • option to crisp up the tofu or skip cooking it ahead to save time
  • gluten-free and nut-free with lots of easy soy-free options
malvani chicken curry in the pan with a piece of flatbread

🇮🇳 More Regional Indian Curries

  • Western Indian Goan Peri peri Chikin.
  • North indian Rara Chikin curry
  • South Indian Malabar Curry
  • South Indian Baked Eggplant Curry
  • East Indian Kosha Mangsho

Continue reading: Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free

The post Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free appeared first on Vegan Richa.

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