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A Bowl of Sweet Potato & Vegetable Vindaloo with Water Glass and Fork
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4.29 from 7 votes

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 354kcal
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

  • 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.

Notes

Nutrition information does not include rice.

Nutrition

Calories: 354kcal | Carbohydrates: 65.5g | Protein: 8.1g | Fat: 8.2g | Saturated Fat: 0.8g | Sodium: 881mg | Potassium: 2157mg | Fiber: 12.2g | Sugar: 9.3g | Calcium: 70mg | Iron: 3.1mg