Tofu vindaloo is a plant-based take on the classic recipe, catering to a variety of taste buds. This dish combines crispy tofu with the bold and tangy flavours of the traditional sauce ...

Mix well. 2. Cover the bowl with plastic wrap and keep it in the refrigerator for around 1 to 2 hours. For vindaloo masala, heat oil in a pan and add chopped onions. Saute until they turn golden brown ...

Goan Aloo vindaloo is the vegetarian alternative to the classic vindaloo curry. This curry is known for its hot and spicy flavours that will excite your tastebuds and make you salivate. Dry roast ...

If you like spicy food then this is a vindaloo that lives up to the hype! It has lots of chilli, but it’s balanced gently with aromatics, spices and a drizzle of cashew cream. Make the curry first.

Cook for another ten minutes or so, stirring regularly until the gravy reduces and you have a thick, rich sauce that coats ... When your Vindaloo is ready, it is time to finish off your side ...