Indian Spicy Vindaloo with Cauliflower and Potato

Indian food has been one of my favourite since I was 12 years old. When I was still living at my parents flat, we had once an indian family in our neighbourhood. They were so friendly and invited us to dinner sometimes, so I was lucky to become acquainted with authentic indian food. It tasted complete different to indian food, I was used to so called “curry powder”, which you could get in every supermarket. It is all about spices, so I collected  all necessary spices by time to time. At the moment I possess almost 40 different indian spices. Most of them I got from a tiny indian food store in Vienna (Naschmarkt). They were inexpensive plus I got free cooking advises from the nice shop man. It might be difficult for the first time to remember all spices and their right proportions, but if you really love Indian food, you will learn fast 😉


For this recipe you will need at least 1-1,5h time to get this really yummy dish. The first thing for every indian dish is preparing the spices. For a self-made curry paste you will need

  • 1 tablespoon Garam Masala (pepper corns, cloves, cinnamon, cumin seeds, green cardamon) You can also use Garam Masala powder
  • 1 tablespoon coriander powder
  • 1/2 tablespoon red chilli powder
  • 1/4 tablespoon cayenne pepper
  • 2-3 tablespoons coconut flakes
  • 1 tea spoon salt
  • 1 tea spoon pepper
  • 1 tablespoon cumin seeds (jeera)
  • 1 pinch of turmeric powder
  • 1 table spoon mustard seeds
  • 1/2 table spoon tandoori masala powder (optional – contains often of coriander, fenugreek, cumin, cinnamon, chillis, black pepper, ginger, garlic, onion, mustard, bay leaves, cloves, mace and cardamon)
  • 2 tablespoon of vegetable oil
  • 2-3 sun ripened tomatoes

As for Garam Masala powder and Tandoori masala powder (I know this masala is typically used for indian barbecues, but it gives the dish an additional reddish colour and extra special taste) you can buy them in every indian, even in almost every asian food store. Try to get your spices in organic quality to reduce impurities or allergies. For Garam Masala for example I use always powder from “Sonnentor” (Austrian brand). You also could create your own Garam Masala, which I will post soon.

Warm a pan on a medium flame without oil, add Garam Masala, coriander powder, red chilli powder, cayenne pepper, coconut flakes, salt, pepper, cumin seeds, turmeric powder, mustard seeds and tandoori masala powder and stir it. Be careful not to burn the spices! Start with a lower flame and stir it, until a very pleasant smell comes under you nose and the coconut flakes are light brown coloured. Put the spices into a blender, add vegetable oil and roughly chopped tomatoes. Blend it until it becomes a nice paste.


After finishing your self made curry paste you will need following ingredients

  • 1 cauliflower, chopped into bigger pieces
  • 3-4 potatoes, chopped into bigger pieces
  • 3-4 chopped onions
  • 3 cm ginger
  • 5-8 garlic cloves
  • Some curry leaves (Because they are not easy to get in Austria (Indian food store only on Vienna Naschmarkt), I bought a big bunch of it and put them into the freezer.
  • 2-3 table spoon vegetable oil
  • 1 cup of coconut milk
  • 1 handful fresh coriander leaves
  • Salt
  • Pepper
  • 1 table spoon Garam Masala
  • Optional: 1/2 tables spoon red chilli powder or 1-2 fresh chopped green chillies

Before starting cooking, peel ginger and garlic  and put them into a blender. Blend it until it becomes a paste.

Heat oil in a greater pan, add Garam Masala and if you like curry hot, add also some red chilli powder or fresh chopped green chillies. After some seconds add the onions and salt them (this will reduce cooking time). When onions are cooked add the ginger garlic paste with the curry leaves. After 2-3 minutes add the cauliflower and the potatoes, give them some minutes to fry, before you add your self made curry paste. Stir it, add some water to it and put the lead on the pan. Reduce heat and let your curry cook for at least 15-20 min. At last, remove the lead add some coconut milk (not to much, unless it will loose its beautiful reddish colour) and let it simmer for some minutes. Taste it, if some further salt is necessary. Serve it with hot Basmati rice and fresh coriander leaves. ENJOY! Hope you will like it 🙂


7 thoughts on “Indian Spicy Vindaloo with Cauliflower and Potato

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  3. We had this for our dinner this evening, and it was a success! Very tasty recipe, will definitely make it again. Yum!!! Just one question, at what point do you add the curry leaves. I didn’t have any as it happens but would like to know for next time. Oh, and I added three small firey red chillies to amp up the heat, as himself in particular does enjoy them hot 😉

    • Wow, i am so glad you liked it! Thank you for reminding me about the curry leaves. I forgot to include them in my recipe (o my!) Actually you add them at the same time, when you are adding the ginger garlic paste.
      If you are interested for more indian vegan food I could post next time a fine dal dish (curry or soup). 🙂

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