Spicy Veggie Vindaloo with Naan

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

: 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 306 cal
Total Fat 14 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 14 mg
Sodium 403 mg
Carbohydrates 36 g
Protein 11 g
Phosphorus 238 mg
Potassium 281 mg
Dietary Fiber 4.7 g
Calcium 158 mg


  1. Cook the quinoa by package directions.
  2. Prepare the dry seasoning mix.
  3. 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.
  4. Turn off heat and stir in the cooked quinoa, lime juice, cilantro and cheese.
  5. 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: May eat with or without Naan bread.