Sweet Potato & Vegetable Vindaloo
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Connoisseurus Veg · by Alissa Saenz★ 4.3 (7)

Sweet Potato & Vegetable Vindaloo

NUTRITION · PER SERVING45M COOK
CAL 19%·PRO 16%
CARBS 70G75% OF CAL
11G FIBER42G OTHER17G TOTAL SUGAR
FAT 8G19% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A spicy vegetable vindaloo built on sweet potatoes and cauliflower with fragrant spices and tomatoes. Served with rice, this vegan curry packs serious heat and depth.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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
PREP
20M
SODIUM
1322MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.