I’m so happy to share this Lentils and Potato Vindaloo recipe with you! It’s a tangy, spiced curry full of hearty lentils and crispy potatoes, all simmered in a flavorful Goan-style sauce. This plant-based dish is comforting, easy to make, and perfect for a cozy dinner any night of the week.
Level: Easy
Total Time: about 45 minutes
Prep Time: about 15 minutes
Cook Time: about 30 minutes
Yield: 3 servings
Course: Main Course, Dinner
Cuisine: Goan, Indian
I still remember the first time I tried making this lentil and potato vindaloo at home. The aroma of spices filling the kitchen and the rich, tangy sauce instantly made it a favorite.
This recipe is simple enough for beginners yet packed with flavor. Crispy potatoes, tender lentils, and a zesty sauce come together to create a comforting meal that’s hearty and satisfying.
It’s a versatile curry too. You can swap in different beans, tofu, or even other vegetables, making it a flexible dish for any weeknight or meal prep.
How to Make Vindaloo Curry with Lentils and Potatoes
This dish combines the bold flavors of Goan spices with a creamy, tangy sauce. Here’s how it comes together:
• Make a quick vindaloo spice mix with ground spices
• Crisp up cubed potatoes with a touch of spice
• Sauté onions until golden and fragrant
• Build the curry sauce with spices, tomato paste, and vinegar
• Add water or stock to create a slightly thick sauce
• Fold in lentils and potatoes, simmer until flavors meld
• Garnish with non-dairy yogurt, fresh cilantro, and a squeeze of lemon
It’s a one-pan curry that is comforting, flavorful, and simple to prepare.
Ingredients
For the Vindaloo Spice Mix:
• 1 to 1 1/2 tablespoons Kashmiri chili powder (or sweet paprika)
• 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 (about 3/4 inch 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 5 cloves garlic and 1 inch 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 beans of choice)
• Non-dairy yogurt or cream, cilantro, and lemon juice for garnish
Directions
- Make the Spice Mix:
- Combine all the vindaloo spices in a small bowl and mix well. Set aside.
- Crisp the Potatoes:
- Heat 1 teaspoon oil in a skillet over medium-high heat.
- Add potatoes, toss to coat, and cook for 2 to 3 minutes.
- Sprinkle 1 teaspoon of the vindaloo spice mix and salt over the potatoes, stir, then reduce heat to medium-low.
- Cover and cook 5 to 7 minutes until almost tender, stirring once to crisp more edges. Remove from pan.
- Cook the Onions:
- Add 1 teaspoon oil to the same pan, heat over medium-high, then add onions and 1/4 teaspoon salt.
- Cook for 7 to 9 minutes, stirring occasionally and adding small splashes of water to brown evenly.
- Build the Curry Sauce:
- Reduce heat to medium-low, add remaining teaspoon of oil and the remaining spice mix, stirring well.
- Add ginger-garlic paste, tomato paste, and vinegar. Stir in a splash of water if pan is hot.
- Simmer the Sauce:
- Mix in 1/4 cup water, increase heat to medium, and bring to a gentle boil. Cook 3 to 4 minutes until slightly thickened.
- Add remaining 3/4 cup water as needed for desired sauce consistency.
- Add Lentils and Potatoes:
- Fold in lentils, cooked potatoes, and remaining 1/4 teaspoon salt.
- If desired, add 2 to 3 tablespoons non-dairy yogurt or cream for extra creaminess.
- Cover and cook 3 to 5 minutes for flavors to meld, then remove from heat.
- Garnish and Serve:
- Top with additional yogurt, cilantro, and a squeeze of lemon. Serve with rice, flatbread, or naan.
Process Details
• Cooking the Potatoes: Crisping them first gives a nice texture that holds up in the curry.
• Golden Onions: Browning the onions slowly adds sweetness and depth to the sauce.
• Spice Balance: Mixing spices directly into the oil helps release their flavor fully.
• Vinegar and Tomato Paste: These provide tanginess and richness that define vindaloo.
• Lentils: They soak up the sauce while staying tender for a hearty bite.
• Optional Creaminess: Adding non-dairy yogurt or cream softens the heat and adds a smooth texture.
Tips for Success
• Use yellow or Yukon gold potatoes for a creamy inside and crisp outside.
• Toast spices lightly in the pan to bring out their aroma, but do not burn.
• Adjust chili powder or paprika to control the heat.
• Stir frequently while cooking onions to avoid burning.
• This curry works well with different beans or tofu for variety.
• Make ahead: Curry flavors improve after a few hours or overnight in the fridge.
Serving Ideas
• Serve with steamed basmati rice for a classic meal.
• Pair with naan or roti for scooping and dipping.
• Add a side of sautéed greens for extra color and nutrients.
• Garnish with extra cilantro and a wedge of lemon for brightness.
Storage & Freezing
• Refrigerator: Cool to room temperature, store in an airtight container for up to 3–4 days. Reheat gently on the stove.
• Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating Tips: Add a splash of water or stock to loosen the sauce while warming. Stir occasionally to prevent sticking.
• Texture Note: Potatoes may soften more after freezing but remain flavorful.
Nutrition Info (Approximate per Serving)
• Calories: ~270
• Protein: ~14g
• Carbohydrates: ~40g
• Fat: ~7g
• Fiber: ~13g
• Sodium: ~560mg
• Sugar: ~5g
This Lentils and Potato Vindaloo is a tangy, flavorful, and comforting plant-based curry that’s easy enough for weeknights but impressive enough to serve guests. Every bite delivers tender lentils, crispy potatoes, and a zesty sauce that warms the soul.
I hope you enjoy making and eating this recipe as much as I do. Once you try it, it will likely become a staple in your rotation of favorite meals.