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Lentil Potato vindaloo is a plant-based version of vindaloo curry with a lot less work. No need to soak and blend the chilies, I give you a quick vindaloo spice mix. Hearty lentils and potatoes are absolutely delicious in this tangy Goan curry sauce! Gluten-free with soy-free and nut-free options

lentils vindaloo in the pan after adding the toppings
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Vindaloo is a popular stew from Goan cuisine, which is a Western state in India. Goan cuisine has Portuguese influences, because of Portuguese explorers that came to India centuries ago.

Portuguese cuisine has a lot of meaty dishes, and such as meat cooked with lots of wine and garlic. People in Goa took that and converted it to vindaloo curry, replacing the wine with vinegar, adding a lot more spices and a lot more heat, and generally making it their own.

lentils vindaloo on a plate with toppings and naan

They called this adapted curry vindaloo curry. Vindaloo curry paste has a lot of spices, Kashmiri chilis, and, depending on the recipe, it usually has a couple of steps where you toast all the spices and the Kashmiri chilis, soak the chilis, then blend them to make the sauce. If you want to check out that version of homemade vindaloo paste, you can find that on my tofu vindaloo recipe.

For today’s recipe, I’m making a simple version of the curry by making this vindaloo spice mix using ground spices, rather than grinding down whole spices in a spice grinder. You can adjust the heat of the spice by adjusting the Kashmiri chili powder and black pepper. This spice mix is delicious and potent, you can use it many ways! Use it on roasted veggies, sprinkle as a finishing spice(instead of garam masala), use as a marinade over tofu with soy sauce and vinegar and many more!

scooping up some lentils vindaloo with naan

To make the vindaloo sauce, we cook the onion and then toast the spice mix with the onion in a little bit of oil. From there, you add the rest of the ingredients, including cooked lentils and crispy potatoes, for this absolutely delicious lentil curry. 

You can use other beans, such as white beans, black beans, kidney beans, or chickpeas or you can use crisped up tofu or vegan chicken instead. If you don’t want to add potatoes, you can use other vegetables or just skip the potatoes altogether. 

This lentils vindaloo is a very flexible recipe. All that flavor is in the spice mix and the curry sauce, so you can just make that sauce, and then add whatever additions you like to it. Also try my Goan Peri peri sauce!

close-up of lentils vindaloo in the pan after adding the toppings

Why You’ll Love Lentils Vindaloo

  • one-pan Indian curry with an amazing, zesty sauce, crispy potatoes and hearty lentils
  • so versatile! Use plant-based protein of choice in place of lentils and/or the potatoes.
  • simplified vindaloo spice mix saves tons of time and effort
  • naturally gluten-free with easy soy-free and nut-free options

More Vegan Indian Favorites

Vindaloo Curry with Lentils and Potatoes

5 from 10 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 3
Course: dinner, Main, Main Course
Cuisine: Goan, Indian
Potato Lentil vindaloo is a plant-based version of vindaloo curry with a lot less work. No need to soak and blend the chilies, I give you a quick vindaloo spice mix. Hearty lentils and potatoes are absolutely delicious in this tangy curry sauce! Gluten-free. Options for soyfree nutfree
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Ingredients 
 

For the Vindaloo Spice Mix

  • 1 to 1 1/2 tablespoons Kashmiri chili powder, or use sweet paprika, but I would highly recommend getting some Kashmiri chili powder
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground mustard

For the Crispy Potatoes

  • 1 teaspoon oil
  • 1 cup peeled and cubed yellow potatoes, or other potatoes cut 3/4” cubes
  • 1/8 teaspoon salt

For the Vindaloo Sauce

  • 2 teaspoons oil, divided
  • 1 cup chopped red onion
  • 1/2 teaspoon salt, divided
  • 2 tablespoons ginger-garlic paste, or use 5 cloves garlic, minced, and 1” ginger, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon white vinegar, or apple cider vinegar
  • 1 cup water or stock, or more, if needed
  • 15 ounce can lentils (drained), or 1 1/2 cups cooked lentils or cooked/ canned beans of choice
  • non-dairy yogurt or cream , cilantro, and lemon juice, for garnish

Instructions 

Make the vindaloo spice mix. 

  • Add all of the spices to a small bowl, and mix really well. Set aside. 

Crisp up the potatoes. 

  • Heat 1 teaspoon oil in a large skillet over medium-high heat. Once the oil is hot, add the potatoes, and toss well to coat. Cook for 2 to 3 minutes, then add 1 teaspoon of the vindaloo spice mix and salt into the potatoes, tossing well to coat. Then, reduce the heat to medium-low, cover with a lid, and cook until the potatoes are almost cooked through, about 5 to 7 minutes. Stir them once in between to crisp up some of the other edges of the potatoes, as well.  Remove the potatoes from the pan. 

Make the vindaloo sauce.

  • To the same pan, add a teaspoon of oil, then heat it over medium-high heat. Once the oil is hot, add the onion and 1/4 teaspoon of the salt. Mix and cook until the onion is golden, about 7 to 9 minutes, adding splashes of water in between to help the onion brown evenly and stirring every minute, as well. 
  • Once the onion is golden, reduce the heat to medium-low, mix in the other teaspoon of oil, then add in all of the remaining vindaloo spice mix, and mix well. If the pan is getting a little too dry, mix in splashes of water, which will also reduce the heat of the pan a little bit, so that the spices don't burn. Then, cook for a few seconds, and stir in the ginger-garlic paste, tomato paste, and vinegar. If your pan is too hot, then add in a splash of water. If you're using minced ginger and garlic, just add the minced ginger and garlic first, cook for a minute, then add in the tomato paste and vinegar and mix in.
  • Mix in 1/4 cup of the water, stir really well, increase the heat back to medium, and bring to a boil, cooking until the whole mixture thickens a little bit and starts to leave the sides of the pan and you can see a sheen of oil on top. That will take anywhere from 3 to 4 minutes. 
  • Add in the remaining 3/4 cups of the water and mix well. Depending on how it's saucy you want the lentils vindaloo to be, you can add in more water at this point. Bring to a boil, fold in the lentils, potatoes, and the remaining 1/4 teaspoon salt. If you like the sauce to be creamier, add in. 2-3 tablespoons non dairy yogurt and cream as well. Then mix and cover with the lid and cook for 3 to 5 minutes for the flavors to meld, then switch off the heat. Taste and adjust salt and flavor, and garnish with non-dairy yogurt, cilantro, and lemon juice. Serve with rice, flatbread, or naan. 

Video

Notes

This recipe is naturally gluten-free. It’s nut-free and soy-free, as long as you use soy-free and/or nut-free non-dairy yogurt.
Kashmiri chili powder: I use Kashmiri chili powder in lots of my recipes, so it’s a great investment. It is easily available online or in Indian stores. Many Indian stores also ship online. If you really can’t find Kashmiri chili powder, you can use paprika, but the flavor will be different. If you do need to use paprika, use sweet paprika, so that it doesn’t make the dish too hot.

Nutrition

Calories: 268kcal, Carbohydrates: 40g, Protein: 14g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 559mg, Potassium: 1258mg, Fiber: 13g, Sugar: 5g, Vitamin A: 1338IU, Vitamin C: 31mg, Calcium: 73mg, Iron: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
lentils vindaloo ingredients on the kitchen counter

Ingredients and Substitutions

  • grounds spices – For the vindaloo spice mix, you need: Kashmiri chili powder or sweet paprika, coriander, cumin, black pepper, cardamom, cinnamon, cloves, and mustard. You’ll also need garlic powder and salt for the potato.
  • oil – To crisp up the potatoes and sauté the onion.
  • potato – Cube up a yellow potato or your potato of choice. You can omit the potatoes or use other veggies of choice instead, if you prefer.
  • aromatics – Onion and ginger-garlic paste bring lots of umami to the vindaloo sauce!
  • tomato paste – Adds richness and umami to the sauce.
  • white vinegar – For tang. You can also use apple cider vinegar, if you prefer.
  • lentils – This is your protein. You can use other beans or other plant-based protein of choice, if you like.
  • garnishes – Top your lentils vindaloo with non-dairy yogurt, cilantro, and lemon juice

💡 Tips

  • If you substitute paprika for the Kashmiri chili powder, make sure it’s sweet paprika, so the sauce won’t get too spicy.
  • Adding a splash of water to the vindaloo sauce after adding the spice mix will help keep the spices from burning.
  • If you want a saucier curry, just add more water and mix well.

How to Make Lentil Vindaloo Curry

Add all of the spices to a small bowl, and mix really well. Set aside. 

making the vindaloo spice mix
vindaloo spice mix, after mixing together

Heat 1 teaspoon oil in a large skillet over medium-high heat. Once the oil is hot, add the potatoes, and toss well to coat. Cook for 2 to 3 minutes, then add 1 teaspoon of the vindaloo spice mix into the potatoes, tossing well to coat. Then, reduce the heat to medium-low, cover with a lid, and cook until the potatoes are almost cooked through, about 5 to 7 minutes. Stir them once in between to crisp up some of the other edges of the potatoes, as well.  Remove the potatoes from the pan. 

potatoes in the pan before cooking
potatoes in the pan after cooking

To the same pan, add a teaspoon of oil, then heat it over medium-high heat. Once the oil is hot, add the onion and 1/4 teaspoon of the salt. Mix and cook until the onion is golden, about 7 to 9 minutes, adding splashes of water in between to help the onion brown evenly and stirring every minute, as well. 

onions in the pan before cooking
onions in the pan after cooking

Once the onion is golden, reduce the heat to medium-low, mix in the other teaspoon of oil, then add in all of the remaining vindaloo spice mix, and mix well. If the pan is getting a little too dry, mix in splashes of water, which will also reduce the heat of the pan a little bit, so that the spices don’t burn. Then, cook for 10 seconds, and stir in the ginger-garlic paste, tomato paste, and vinegar.

adding vindaloo spice mix to the cooked onions
adding tomato paste and ginger garlic paste and vinegar to the onions

If your pan is too hot, then add in a splash of water, as well. If you’re using minced ginger and garlic, just add the minced ginger and garlic first, cook for a minute, then add in the tomato paste and vinegar and mix in.

Mix in 1/4 cup of the water, stir really well, increase the heat back to medium, and bring to a boil, cooking until the whole mixture thickens a little bit and starts to leave the sides of the pan and you can see a sheen of oil on top. That will take anywhere from 3 to 4 minutes. 

Add in the remaining 3/4 cups of the water and mix well.

adding water to the vindaloo sauce
adding remaining water to the vindaloo sauce

Depending on how it’s saucy you want the lentils vindaloo to be, you can add in more water at this point. Bring to a boil, fold in the lentils, potatoes, and the remaining 1/4 teaspoon salt. If you want the sauce to be creamy, fold in 2-3 tbsp yogurt at this point. then cover with the lid and cook for 3 to 5 minutes for the flavors to meld, then switch off the heat.

adding lentils to the vindaloo sauce
adding potatoes to the vindaloo sauce

Taste and adjust salt and flavor, and garnish with a drizzle of non-dairy yogurt or cream, chopped cilantro, and lemon juice. Serve with rice, flatbread, or naan. 

lentils vindaloo in the pan after adding the toppings

What to Serve with Lentils Vindaloo

Serve with rice, flatbread, or naan

Frequently Asked Questions

Is this recipe allergy friendly?

This recipe is gluten-free. It is nutfree and Soyfree if your use nutfree and Soyfree non dairy yogurt or cream

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 10 votes

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22 Comments

  1. Jen says:

    5 stars
    Made this for dinner for my formerly mostly meat-eating husband and he said this is on par with the best vindaloo he’s ever eaten! We love your recipes Richa! I have a couple of your cookbooks!

    1. Vegan Richa Support says:

      Thank you so much!!

  2. Samyak Jain says:

    5 stars
    Richa I love you

    Namaste Richa, Samyak (27) from the UK here
    My mom has been gone for 2w to India, and I’ve been making food on and off during this time

    Have tried your recipes before, but I chanced upon this, as I had some potatoes lying around, which I need to use before Mom gets back. We’re Jain and it’s not normally cooked here anymore

    Aaanyways this dish took me like 2h to make because I suck at kitchen efficiency, but the flavours were ouuuuuut of this world. Legitimately stellar. I didn’t even need to use curry powder or garam masala !! Which I always add an extra dash of, to give my dishes some body

    Thank you for such a glorious recipe, which I will no doubt be using to impress people in the future. My tummy is so full of happy warmth that only good Indian khana can muster. Please don’t stop making content. The world needs you !!

    PS. I accidentally used regular laal-mirchi instead of Kashmiri chili, but had the good sense to taste the spice blend before adding it in, as I never recalled using so much red chili powder when cooking … Needless to say, I had to make a whole ‘nother bowl of spices, and now have 3 tablespoons of hellfire to use up over the next week. Lessons learnt :)) Stay blessed

    1. Vegan Richa Support says:

      I’m so glad you liked it! Thank you for taking the time to comment.

  3. Anne says:

    5 stars
    Made this and it’s delicious! Would make again!!!

    1. Vegan Richa Support says:

      Yay!!

  4. Katherine Kaiser says:

    5 stars
    This curry is so delicious and full flavoured, will make this again with lentils, this time I used chic peas. Loved it, had to stop myself from going for thirdsโ€ฆ.๐Ÿฅณ๐Ÿ‘๐Ÿ™๐Ÿฝ๐Ÿ’

    1. Vegan Richa Support says:

      So happy you liked it!

  5. Maneesha says:

    5 stars
    What a unique recipe, Richa! I like the addition of the potatoes for texture! Thank you so much for another beautiful regional recipe of India! Easy, healthy, delicious!

    1. Richa says:

      Thanks! I like using these amazing sauces with legumes. Changes up the usual Dal concept to make super flavorful lentils!

      1. Maneesha says:

        I agree 100%! You totally nailed it with this daal!

  6. Jeff & Niki says:

    5 stars
    Thanks Richa ๐Ÿ™
    I made this one too, you are a master at these, the flavours are just fabulous.
    Thank you so much for sharing. Just wish a lot more people would get on board with such amazing recipes, the world would be a happier healthier place if we all made such fabulous dishes to share. I love cooking your recipes for my wife ๐Ÿ™โค๏ธ

    1. Richa says:

      โค๏ธโค๏ธโค๏ธโค๏ธindeed!

  7. Micha says:

    5 stars
    One of the easier recipes, but not in the least less tasty! I replaced the potatoes with vegan ‘chicken’ and added some bell pepper to up the protein and veggie content, but stuck to the recipe otherwise. Turned out 1 1/2 tbsp of chili powder was a bit much, so I’ll use a bit less next time. Because there will be a next time. Many more.

    1. Richa says:

      Awesome! Some Kashmiri chili powder brands can be spicier than others, definitely reduce thet and the black pepper to preference!

    2. Samyak Jain says:

      I might have made the same mistake as you
      Kashmiri chili is not the same as the regular laal-mirch we have at home, but I used it unwittingly

      Thankfully I tried the spice blend before adding it, as 1.5tbsp of regular red chili powder just didn’t seem right, and it nearly gave me gastritis haha. Substituted it for cheap paprika and all was good. Definitely a recipe for me to try again. Best wishes

  8. Anso says:

    5 stars
    No doubt it will be delicious as usual ^^ But would it be possible to have it oven baked rather than on the stove? It would be easier for me (i plan to cook a huge batch – 20p) Thanks!

    1. Richa says:

      . Put the potatoes and onion and half the spice mix in a baking dish with 2 tsp oil. Toss and bake for 15 mins, then add the rest of the ingredients, cover with parchment and bake for 20-25 mins or longer until potatoes are cooked to preference. When increasing quantity, use less water/liquid than the exact double/triple .

  9. Nicole Hasenpflug says:

    5 stars
    Delicious, easy, and Iโ€™m betting the leftovers – my lunch tomorrow – will be even better. Thanks for posting this!

    1. Richa says:

      Yay

  10. Jen says:

    5 stars
    Made it and loved it! Thank you!

    1. Vegan Richa Support says:

      Awesome!