Spicy Tomato and Eggplant Curry

Spicy Eggplant and Tomato Vindaloo - Tikka N' Curry

My vegan vegetable vindaloo is a meatless take on the spicy dish created in Goa when the Portuguese colonized the state. Chunky veggies like eggplant, tomatoes, and onions are simmered in a flavorful spicy sauce that is seasoned with vinegar, something the Goans are known for. 

Serves: 2


  • 3 tbsp. oil
  • 1 medium-size eggplant, cut into cubes
  • 2 medium size tomatoes, cut into cubes
  • 1/2 jar of Tikka N’ Curry Vindaloo sauce
  • 1/4 tsp salt
  • 1/2 cup yogurt (optional)
  • Chopped cilantro for garnishing



  • Heat the 2 tbsp. oil in a saucepan over medium-high heat.
  • Season eggplant cubes with salt. Sauté the eggplant cubes until browned on each sliced side. Set it aside.
  • In the same saucepan, add the remaining oil. Add tomato cubes. Sauté for approximately 2 minutes. Stir occasionally.
  • Add 1/2 jar of Tikka N’ Curry Vindaloo sauce and eggplant into the saucepan.
  • Cover and simmer for 10-15 minutes, stirring periodically, over medium heat. Remove lid and continue cooking, stirring periodically, for approximately 5 more minutes, or until the eggplant is soft.
  • Add 1/2 cup yogurt, chopped cilantro if desired.
  • Serve hot with basmati rice or naan.


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