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4.29 from 7 votes
A Bowl of Sweet Potato & Vegetable Vindaloo with Water Glass and Fork
Sweet Potato & Vegetable Vindaloo
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

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.

Course: Entree
Cuisine: Indian
Keyword: vegan curry, vegan vindaloo
Servings: 4
Calories: 354 kcal
Author: Alissa Saenz
Ingredients
For the Vindaloo Paste
  • 1 small onion, quartered
  • 4 garlic cloves
  • 1 (1-inch) piece fresh ginger, peeled
  • ¼ cup fresh cilantro
  • 2 tablespoons sambal oelek (or to taste)
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground coriander seed
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground fenugreek
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cloves
  • 2 tablespoons tomato paste
For the Vindaloo
  • 2 tablespoons canola oil (or high heat oil of choice)
  • 1 ¼ cups vegetable broth
  • 1 ½ pounds fresh sweet potatoes, cut into ½ inch cubes, optionally peeled (I didn't peel mine)
  • 1 cup canned diced tomatoes
  • ¼ cup tomato paste
  • 2 cups cauliflower florets (about ½ of a medium crown)
  • 1 ½ cups fresh green beans, cut into 2-inch pieces
  • 1 medium red bell pepper, roughly chopped
  • Salt and pepper to taste
For Serving
  • Cooked rice
  • Fresh cilantro
Instructions
  1. 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.

  2. Coat the bottom of a large pot with oil and place it over medium heat.

  3. When the oil is hot, add the vindaloo paste and sauté it for about 1 minute, until it begins to become fragrant.

  4. Stir in the broth and sweet potatoes, raise the heat to high, and bring the liquid to a simmer.

  5. Lower the heat and allow the mixture to simmer for about 5 minutes.

  6. Stir in the tomatoes, tomato paste, cauliflower, green beans, and bell pepper.

  7. Continue simmering the mixture until the sweet potato is fork tender, about 15 minutes.

  8. 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.

  9. Divide onto plates with rice and top with cilantro. Serve.

Recipe Notes

Nutrition information does not include rice.

Nutrition Facts
Sweet Potato & Vegetable Vindaloo
Amount Per Serving
Calories 354 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 0.8g4%
Sodium 881mg37%
Potassium 2157mg62%
Carbohydrates 65.5g22%
Fiber 12.2g49%
Sugar 9.3g10%
Protein 8.1g16%
Calcium 70mg7%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.