Vindaloo Curry Blend 2oz

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A blend of full-flavored spices like cumin, roasted red chili pepper, and turmeric, it is used in authentic Indian Vindaloo curry dishes, which is a popular but spicy dish in many parts of India. This seasoning isn't as intense as authentic vindaloo, but still offers a zesty kick to curries, stir-fries or potato dishes.


  • Organic Tomato powder
  • Organic Cumin
  • Organic Chili pepper
  • Organic Cayenne
  • Organic Turmeric
  • Organic Coriander
  • Organic Cinnamon
  • Organic Yellow mustard
  • Organic Fenugreek
  • Organic Garlic
  • Organic Ginger
  • Organic Black pepper
  • Organic Cardamom
  • Organic Clove


Try and enjoy this delicious Tofu Vindaloo recipe.


  • 3 Tbsp vegetable oil
  • 2-inch piece fresh ginger root, peeled and minced
  • 2 onions, halved and sliced
  • 1/2 head cauliflower, cut into florets
  • 3 carrots, peeled and sliced
  • 3 Tbsp vindaloo curry powder
  • 6 Tbsp tomato paste
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 can garbanzo beans, drained and rinsed
  • 1 lb extra firm tofu, cut into 1-inch cubes
  • 1 cup mushroom, sliced
  • salt to taste


  1. Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Stir in the ginger, and cook until fragrant and beginning to brown, about 2 minutes. Stir in the onions, cauliflower, and carrots. Cook and stir until the vegetables have softened, about 5 minutes.
  2. Stir in the vindaloo powder and tomato paste until no lumps of tomato paste remain. Stir in the coconut milk, vegetable broth, and garbanzo beans. Gently fold in the tofu and mushrooms, and season to taste with salt. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes. Stir occasionally as the vindaloo cooks.