Spicy Veggie Vindaloo with Naan

A Chef McCargo recipe

Slightly spicy and savory, this Indian-style curry is filled with sautéed vegetables and protein-packed quinoa for an exotically flavored dish. Perfect for vegetarians—and non-vegetarians alike!

veggie wraps recipe

: Serves 6 (1 serving = 1 mini naan bread)


  • 2 tablespoons mustard oil, ghee oil or canola oil
  • 2 shallots, diced
  • ¼ cup eggplant, peeled and diced
  • ¼ cup zucchini, diced
  • ¼ cup cauliflower
  • ½ cup mixed red and green peppers, diced
  • 1 cup quinoa, cooked
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup paneer or queso fresco
  • 4–6 mini Indian naan bread
  • Seasoning mix:
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon red chili pepper flakes, ground
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • Optional garnish: 2 tablespoons sour cream and lime wedges

Nutrition Per Serving

Calories 338 cal
Total Fat 11 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 3 mg
Sodium 383 mg
Carbohydrates 51 g
Protein 10 g
Phosphorus 142 mg
Potassium 254 mg
Dietary Fiber 4.1 g
Calcium 93 mg


  1. In a large sauté pan, heat the oil on medium-high, then add the shallots, eggplant, zucchini, cauliflower and mixed peppers and sauté for 2–4 minutes. The vegetables should be slightly translucent and still crunchy. Add the seasoning mix and stir until well-mixed.
  2. Turn off heat and stir in the cooked quinoa, lime juice, cilantro and cheese.
  3. Serve either hot or cold. TO SERVE HOT: Spread veggie mix evenly on top of warm naan bread. TO SERVE CHILLED: Chill filling. Then add evenly to naan bread.

Optional: Serve with sour cream and/or lime wedges.