A wonderfully fragrant sweet, sour type dish from Goa, to the south of India with a distinct peppery perfume. This region's cooking is heavily influenced by the Portuguese, so the Vindaloo is more about vinegar ('vin') and garlic ('alho') than pure hot, heat. The chillies reflect Goa's penchant for a little extra kick. Here's a vegetarian version, every bit delicious as the traditional pork.


  • Step 1 Marinade Ingredients:
  • 75ml cider vinegar
  • 10 cloves garlic, crushed
  • 90g fresh root ginger with the skin on
  • 225g onion, roughly chopped
  • 2 tblsp heaped tomato purée
  • 2 tblsp rapeseed oil
  • Spices: freshly grind 2 tsp black peppercorns, 2 tsp coriander seeds, 1 tsp cumin seeds, then add 2tsp chilli flakes, 1tsp turmeric, 1 tsp ground cassia, 1 tsp garam masala blend and mix in small bowl
  • 1 tblsp sugar
  • 2 tsp salt
  • 1kg of mixed root veg: celeriac, parsnips and swede turnips, cut into bite sized chunks
  • Step 2 Cooking Ingredients:
  • 150ml vegetable stock (or water)
  • 1 red Bird's Eye chilli, de-seeded and diced (optional, taste the paste first before adding this fresh chilli)
  • 40g butter, chilled, cubed
  • Handful of fresh coriander and mint leaves, chopped (optional) and shaved coconut, toasted (optional)


  • Put all the marinade ingredients listed in Step 1 EXCEPT the roots into a food processor and blitz to a paste.
  • Place the vegetable chunks in a large mixing bowl, pour the paste over, scraping every last bit in, then stir well, cover with a damp tea towel, pop into the fridge and leave for two hours.
  • Turn your oven onto 200°C, gas mark 5.
  • Find a roasting dish large enough to fit the all the ingredients, pour all the marinade ingredients from the bowl into the roasting dish, add the stock, the chilli, then give it all a quick stir.
  • Dot the cubed butter around the surface, cover loosely with foil, or wetted grease-proof paper.
  • Place onto a middle shelf and roast for 30 minutes.
  • Then, open the oven door, take off the foil cover, give everything a quick stir and pop back into the oven for another 10 minutes, uncovered, or until the vegetables are cooked and beginning to char a little.
  • Take the dish from the oven, give a quick stir to combine, sprinkle with coriander, the coconut shavings and serve immediately with Aged Basmati rice and my Coconut, Chilli Raw Relish …enjoy!