Veggie Vindaloo with Naan


6 servings (1 serving = 1 mini naan bread)

Prep time: 30 mints



2 diced shallots

2 tbsp. ghee oil, canola oil, or mustard oil

¼ cup diced zucchini

¼ cup diced and peeled eggplant

½ cup mixed, diced green and red peppers

¼ cup cauliflower

2 tbsp. fresh lime juice 1 cup cooked quinoa

½ cup queso fresco or paneer

4–6 mini naan bread

2 tbsp. chopped fresh cilantro


Seasoning mix:

½ tsp. turmeric

2 tsp. curry powder

¼ tsp. ground ginger

½ tsp. ground red chili pepper flakes

½ tsp. ground cumin

¼ tsp. ground cloves

¼ tsp. ground cinnamon



Heat the oil to medium-high in a broad sauté pan, then add the eggplant, shallots, cauliflower, mixed peppers, and zucchini and sauté for 2-4 minutes. Slightly translucent and yet crunchy, the vegetables should be. Add a mixture of seasoning and whisk until well-mixed.

Mix in the lime juice, cooked quinoa, cheese, and cilantro and switch off the heat.

Serve whether cold or hot.

To serve chilled: Chill filling. Add equally to the naan bread

To serve hot: Randomly spread the veggie mix on top of the hot naan bread.


Nutrition per Serving

Calories; 306 kcal,

Protein; 11 g,

Sodium; 403 mg,

Phosphorus; 238 mg,

Dietary Fiber; 4.7 g,


Potassium; 238 mg.




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