Potato and Cauliflower Vindaloo
Potatoes and cauliflower in a hot, tangy vinegar-spiked vindaloo sauce, for anyone who likes their curry properly fiery.
Made with Curry base sauce (onion and tomato) and Vindaloo paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £0.90 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 pan over a medium heat and fry the onion for 8 minutes until soft and golden.
8 min - 2
Add your ready made vindaloo paste (see the base recipe) and tomato purée and fry for 2 minutes, stirring, until the oil darkens.
2 min - 3
Pour in your ready made curry base sauce (see the base recipe) with 150 ml water and bring to a simmer.
- 4
Add the potatoes, cover and cook for 10 minutes. Add the cauliflower and cook for 10 minutes more until both are tender.
20 min - 5
Stir in the sugar, salt and vinegar and simmer uncovered for 3 minutes.
3 min - 6
Taste, adjust the salt and sharpness, and scatter with coriander. Serve with rice and a cooling raita.
Tips
- Vinegar is the defining flavour of a vindaloo. Add it near the end so it stays sharp.
- Cool it down with coconut yoghurt or a squeeze of lime on the side.
- Use 30 g of paste for a medium heat if you are unsure.
Storing and freezing
Keeps 4 days in the fridge and 2 months in the freezer. Reheat until steaming hot all the way through.
Questions
Is vindaloo always very hot?
In UK curry houses it is usually the hottest on the menu, but the original Goan dish is more about vinegar and garlic. You can control the heat with the paste quantity.
Is it vegan?
Yes. It is free from gluten, dairy, egg and nuts as written.
Can I add chickpeas?
Yes. A tin of drained chickpeas can go in with the cauliflower.
More made with curry base sauce (onion and tomato)
Bombay Aloo Matar (Potato and Pea Curry)
GFDFEFKing Prawn Dopiaza (Double Onion Prawn Curry)
GFDFEFCauliflower Bhuna with Peas
DFEFNFVegetable Rogan Josh
DFEFNFSee every dish made with curry base sauce (onion and tomato)
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.
