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.
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.