Vegan Vindaloo Madras 


  • 2 red onions, finely chopped  
  • 3 garlic cloves, finely chopped 
  • 1 thumb sized fresh ginger, finely chopped 
  • 1 tbsp oil  
  • 400-500gg potato, parsnip or other root veg, chopped into 1.5cm cubed 
  • 1 aubergine, chopped into 1.5cm cubed 
  • 1 courgette, chopped to 1.5cm cubed 
  • 10 black peppercorns 
  • 1 tsp cinnamon  
  • 1 tbsp chilli powder  
  • 1 tsp ground turmeric 
  • Pinch of ground nutmeg 
  • 100 ml water 
  • 50 ml apple cider vinegar 
  • 1 ½ tbsp honey 
  • Salt and pepper to season 


  • Peel and finely chop the onions, garlic and ginger. Peel and chop the potato/parsnip, aubergine and courgette into 1cm chunks. 
  • Heat the oil in a large saucepan on high heat.  Cook the onion, garlic and ginger for 3-5 minutes until they start to brown. 
  • Put the cooked onion, garlic and ginger and spices into the blender along with the water, vinegar and honey and blend until smooth (rustic) and set aside. 
  • Heat a little more oil in the saucepan and fry the aubergine, parsnip and courgette until browned and cooked and cook for 10-15 minutes. 
  • Add the sauce to the vegetables bring to the boil and simmer for 5-10 minutes until the flavours have absorbed. 
  • Serve with rice or nan bread.