Vegan

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

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Vegan

Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)

Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!

close-up of a fork taking a bite of mushroom parmigiana

I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!

close-up of mushroom parmesan in the pan after baking

The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!

It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.

You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.

close up of mushroom parmesan on a plate

I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference.