This eggplant and mushroom vindaloo is a medley of delicious flavors. There are red onions and tomatoes, cinnamon and mustard seeds, and the balsamic vinegar gives the dish a mildly sweet and tangy flavor that goes great with the veggies. Serve with some rice to balance everything out.

Eggplant Vindaloo [Vegan]



For the Curry:

  • 1 medium eggplant, chopped into large pieces
  • 1 medium red pepper, chopped into large pieces
  • 8 mushrooms, halved or quartered if large
  • 1 large red onion, chopped
  • 1/2 cup crushed tomatoes
  • 1 cinnamon stick
  • 1 teaspoon mustard seeds
  • 4 spring onions, green and white parts chopped
  • 3 tablespoons cilantro, finely chopped
  • Salt, to taste

For the Marinade:

  • 1/4 cup balsamic vinegar
  • 4 garlic cloves
  • 1-inch piece ginger
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons ground coriander
  • 2 teaspoons ground mustard seeds
  • 1 teaspoon ground cumin seeds
  • 1/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 teaspoon sugar


  1. First, prepare the marinade. Grind all of the marinade ingredients along with 2-3 tablespoons water.
  2. Marinate eggplant, pepper, and mushrooms in the marinade for 1 hour.
  3. To make the curry, Heat 2 tablespoons oil in a large pan. Then, add the onions and cook until they turn golden brown on medium heat, about 8-10 minutes.
  4. Add marinated vegetables along with the marinade. Cook on medium for 5-8 minutes.
  5. Then add crushed tomatoes and cinnamon stick, cook on medium-low heat, covered for 35-40 minutes or until the vegetables are completely tender.
  6. Finally, add the mustard seeds and check the seasoning. Garnish with chopped cilantro and green onions. Serve.

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