Spicy Vindaloo Sauce Recipe with Roasted Cauliflower

Cauliflower in homemade vindaloo sauce with a side of brown basmati rice, cilantro, and lemon wedges on the side.

5 from 1 vote

Spicy Vindaloo Sauce Recipe with Roasted Cauliflower

This spicy vindaloo sauce recipe with roasted cauliflower is brimming with traditional Indian spices for a mouthwatering vegan cauliflower curry with a kick.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: Indian

Diet: Vegan

Servings:

Calories: 101kcal

Author: Denise Perrault

Ingredients

Vindaloo Paste Ingredients

2 teaspoons coriander seeds 1 ½ teaspoon ground
3 teaspoons cumin seeds 1 teaspoon ground
4 whole cloves ¼ teaspoon ground
½ teaspoon cardamom seeds ½ teaspoon ground
1 teaspoon fenugreek seeds ½ teaspoon fenugreek powder
½ teaspoon whole black peppercorns ¾ teaspoon ground
10 cloves garlic peeled and cut in halt
2 tablespoons ginger minced
1-2 tablespoons smoked paprika
2 tablespoons sweet paprika
1- 2 teaspoons Indian chili powder
2 teaspoons ground cinnamon
½ teaspoon turmeric powder
1 teaspoon coconut sugar or date sugar
7 tablespoons apple cider vinegar

Vindaloo Sauce and Cauliflower

1 large cauliflower head cut into florets
salt and pepper to taste
1 medium onion cut in half and sliced
2 teaspoons ginger minced
4 cloves garlic minced
1 ½ teaspoon black mustard seeds or yellow mustard seeds
1 ½ teaspoons garam masala
2 tablespoons tomato paste
2 cups vegetable broth

US Customary - Metric

Instructions

Add the whole spices (the first 6 ingredients) into a spice grinder and grind them into a fine powder. If your spice grinder is large and can handle wet ingredients, you can start layering the rest of the ingredients. Otherwise, transfer the spices to a blender or small food processor.
Add the garlic and ginger to the ground spices. Blend to break up the aromatics. Then add the dry spices, sugar, and vinegar. Blend until you have a smooth paste. Add a splash of water if it is too dry.
Preheat the oven to 425 F. (220 C.). Trim the cauliflower head into florets, cutting any larger pieces in half if needed. Plate the florets on a baking tray and lightly sprinkle them with salt and pepper. Bake the cauliflower until slightly browned and tender when pierced with a fork. About 20 minutes.
Heat a medium pot, Dutch oven, or large skillet to medium-high heat. Add the onions and stir them around in the dry pan until they soften (2-3 minutes).
Add the garlic, ginger, black mustard seeds, turmeric, and garam masala. Stir for 30 seconds to mix.
Mix in the tomato paste and vindaloo paste. Then add vegetable broth.
Let the sauce simmer for about 5 minutes to combine the ingredients and thicken.
Gently stir in the roasted cauliflower.
Serve with rice or flatbread and lemon slices if desired.

Video

Notes

If you have Kashmiri chili powder, you can use 3-4 tablespoons to replace the sweet and smoked paprika and chili powder.
For a milder flavor, add less chili powder initially. You can always add more to the sauce. If your sauce is too spicy, add another tablespoon of tomato paste.
Add coconut milk or garnish with cashew cream or vegan sour cream to make a creamier, less spicy curry.
Use Indian-style chili powder. Cayenne pepper or crushed red chili pepper are good substitutes. Mexican-style chili powder will have a different spice composition.
To make thick cashew cream, soak ½ a cup of raw cashews in boiling water for 15 minutes. Drain and blend with ½ - 1 cup of water until smooth.
Store cauliflower vindaloo in an airtight container for 3 days or freeze it for 3 months. You can also freeze vindaloo paste in smaller portions or in the slots of an ice cube tray for making other curry sauces.

Nutrition