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Veggie Vindaloo Curry

Veggie Vindaloo Curry

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Cooking poppadoms in the microwave is healthier and quicker than frying them – simply arrange 3 poppadoms at a time on a plate and microwave on high for 45 seconds or until they puff up.

Rajah Hot Curry Powder adds a fiery kick to this roasted vegetable vindaloo, with lots of fresh garlic and ginger giving extra depth of flavour. Serve with crispy poppadoms for an unforgettable vegetarian feast.

Preparation time


800 g mixed vegetables
45 ml vegetable oil plus extra for frying
2 tbsp Rajah Hot curry powder
1 tsp mustard powder
salt and freshly ground black pepper
1/4 cup vinegar
1 tsp brown sugar
2 onions chopped
6 cloves garlic crushed
1 x 5 cm piece fresh ginger root grated
2 cups vegetable stock
6 poppadoms to serve

Preparation method

Preheat the oven to 220 degrees Celsius.
Place vegetables in a large roasting dish.
Add the oil, Rajah Hot curry powder, mustard, seasoning, vinegar, and brown sugar and toss to coat.
Roast in the oven for 20 minutes or until golden and just cooked through.
In the meantime, in a saucepan, fry the onions in a little oil until softened then add the garlic and ginger and fry for 2 minutes.
Add the roasted vegetables and stock.
Bring to the boil and simmer for 15 minutes. Season to taste.
Serve the curry with poppadoms on the side.


  • Monthly vegetarian

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