This spicy vegetable vindaloo is packed with veggies, kicky spices, and a touch of sweetness…thanks to sweet potatoes! Serve with rice and fresh cilantro for a delicious knock-your-socks off vegan Indian-inspired meal.
Vindaloo was always one of my favorite dishes to order at Indian restaurants, but I never actually knew what it was all about until recently. Potatoes are an important part of vindaloo. The “aloo” part of vindaloo literally translates to potatoes. I always thought the dish was all about the super spicy sauce!
This is kind of funny because at this point I’d invented some vindaloo recipes of my own, without any potatoes.
So, do sweet potatoes count as “aloo”? Probably not. But that’s okay! We can still have some fun by including them in this vegetable vindaloo.
An awesome vindaloo starts with a great vindaloo paste. You’ll need onion, garlic, ginger, and lots of spices, but it’ll be totally worth it. Other than gathering your ingredients, making the paste is super easy. Just stick everything in a food processor bowl.
And blend it up to make a smooth paste.
Tip: I like to make a double batch of the paste and freeze half for later.
How to Make Vegetable Vindaloo
Most of my curry and stew recipes start with a step of sautéing some aromatics in a bit of oil. With vindaloo, your aromatics are in the paste, so you’ll be sautéing the paste.
Once you’ve cooked the paste for a minute or so, add some broth, followed by your sweet potatoes. Bring the liquid to a simmer and let the sweet potatoes cook for about 5 minutes before adding the rest of your veggies. Simmer everything together until the sweet potatoes are soft.
Serve your vindaloo with some rice and fresh cilantro.
FAQ & Tips for Making Awesome Vindaloo
- Feel free to adjust the heat level to your liking. Vindaloo is typically very spicy, and this version is comparatively mild. Add more chili paste at the end if you like.
- Feel free to switch up the veggies with your favorites. Broccoli, carrots, and even regular old potatoes (in place of the sweet potatoes) would be excellent.
- Is this recipe gluten-free? Yup!
- Want to add some protein? Pan-fry some tofu cubes according to this method and stir them in at the end.
- Vindaloo paste freezes well. Make a double batch and freeze half for later!
Sweet Potato & Vegetable Vindaloo
This spicy vegetable vindaloo is packed with veggies, kicky spices, and a touch of sweetness...thanks to sweet potatoes! Serve with rice and fresh cilantro for a delicious knock-your-socks off vegan Indian-inspired meal.
For the Vindaloo Paste
- 1 small onion, quartered
- 4 garlic cloves
- 1 (1-inch) piece fresh ginger, peeled
- 1/4 cup fresh cilantro
- 2 tablespoons sambal oelek (or to taste)
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground fenugreek
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 2 tablespoons tomato paste
For the Vindaloo
- 2 tablespoons canola oil (or high heat oil of choice)
- 1 1/4 cups vegetable broth
- 1 1/2 pounds fresh sweet potatoes, cut into 1/2 inch cubes, optionally peeled (I didn't peel mine)
- 1 cup canned diced tomatoes
- 1/4 cup tomato paste
- 2 cups cauliflower florets (about 1/2 of a medium crown)
- 1 1/2 cups fresh green beans, cut into 2-inch pieces
- 1 medium red bell pepper, roughly chopped
- Salt and pepper to taste
- Cooked rice
- Fresh cilantro
Begin by making the paste. Place all ingredients into a food processor bowl and blend until smooth, stopping to scrape down the sides of the bowl as needed.
Coat the bottom of a large pot with oil and place it over medium heat.
When the oil is hot, add the vindaloo paste and sauté it for about 1 minute, until it begins to become fragrant.
Stir in the broth and sweet potatoes, raise the heat to high, and bring the liquid to a simmer.
Lower the heat and allow the mixture to simmer for about 5 minutes.
Stir in the tomatoes, tomato paste, cauliflower, green beans, and bell pepper.
Continue simmering the mixture until the sweet potato is fork tender, about 15 minutes.
Remove the pot from heat and taste-test. Season with salt and pepper to taste, and add some extra sambal oelek for extra heat, if desired.
Divide onto plates with rice and top with cilantro. Serve.
Nutrition information does not include rice.