Aloo Gobi Vindaloo
Potato and cauliflower in a hot, tangy vindaloo sauce, a vegan curry with real punch.
Made with Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 mins
- LevelEasy
- Costabout £0.84 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large, wide pan over a medium heat and soften the onion for 8 minutes.
8 min - 2
Add your ready made vindaloo paste (see the base recipe) and fry for 3 minutes, stirring, until the oil begins to separate.
3 min - 3
Stir in the tomatoes, potatoes, salt and 200 ml of water. Bring to the boil, cover and simmer for 10 minutes.
10 min - 4
Add the cauliflower, cover again and cook for 12 to 15 minutes, until the potatoes and cauliflower are tender.
13 min 30 s - 5
Remove the lid and simmer for 3 minutes to thicken. Stir in the lemon juice and coriander and serve with rice or flatbreads.
Tips
- Cut the potatoes slightly smaller than the cauliflower florets so they finish together.
- Keep the cauliflower in large florets. Small ones fall apart in the sauce.
- Add the lemon juice off the heat for a fresh finish.
Storing and freezing
Keeps for 3 days in the fridge, cooled within 1 to 2 hours. Freezes for 2 months, though the potato softens. Reheat until steaming hot all the way through.
Questions
Is it vegan?
Yes. The vindaloo paste is vegan and nothing else here comes from animals. Serve with rice or a vegan flatbread.
Can I make it less hot?
Yes. Use 50 g of paste and add a spoonful of coconut yoghurt on the side to cool it.
Can I use frozen cauliflower?
Yes, add it straight from frozen and cook for 10 minutes. It will be softer than fresh.
More made with vindaloo paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
