Vindaloo Curry with Lentils and Potatoes
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Vegan Richa · by Vegan Richa★ 5.0 (19)

Vindaloo Curry with Lentils and Potatoes

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 30%
CARBS 52G52% OF CAL
16G FIBER27G OTHER9G TOTAL SUGAR
FAT 16G36% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based vindaloo curry with lentils, potatoes, and warm spices. Tangy and hearty with all the flavor of traditional vindaloo but easier to prepare.

mainindiancurrybeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 to 1 1/2 tablespoons Kashmiri chili powder (or use sweet paprika, but I would highly recommend getting some Kashmiri chili powder)
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground mustard
  • 1 teaspoon oil
  • 1 cup peeled and cubed yellow potatoes (or other potatoes cut 3/4” cubes)
  • 1/8 teaspoon salt
  • 2 teaspoons oil (divided)
  • 1 cup chopped red onion
  • 1/2 teaspoon salt (divided)
  • 2 tablespoons ginger-garlic paste (or use 5 cloves garlic, minced, and 1” ginger, minced)
  • 1 tablespoon tomato paste
  • 1 tablespoon white vinegar (or apple cider vinegar)
  • 1 cup water or stock (or more, if needed)
  • 15 ounce can lentils (drained) (or 1 1/2 cups cooked lentils or cooked/ canned beans of choice)
  • non-dairy yogurt or cream , cilantro, and lemon juice (for garnish)
PREP
15M
SODIUM
1312MG
ESTIMATE
COMPLETE

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