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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 330.7
  • Total Fat 4.8 g
  • Saturated Fat 0.8 g
  • Polyunsaturated Fat 0.8 g
  • Monounsaturated Fat 2.8 g
  • Cholesterol 0.0 mg
  • Sodium 529.4 mg
  • Potassium 1,401.5 mg
  • Total Carbohydrate 61.0 g
  • Dietary Fiber 16.2 g
  • Sugars 13.7 g
  • Protein 14.5 g
  • Vitamin A 199.9 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 60.6 %
  • Vitamin C 382.2 %
  • Vitamin D 0.0 %
  • Vitamin E 10.0 %
  • Calcium 14.6 %
  • Copper 40.4 %
  • Folate 61.9 %
  • Iron 40.4 %
  • Magnesium 20.7 %
  • Manganese 80.8 %
  • Niacin 20.2 %
  • Pantothenic Acid 32.3 %
  • Phosphorus 31.7 %
  • Riboflavin 23.8 %
  • Selenium 6.3 %
  • Thiamin 26.9 %
  • Zinc 13.5 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Vegetarian Vindaloo

View the full Vegetarian Vindaloo Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vegetarian Vindaloo

87 calories of Lentils, (0.38 cup)

81 calories of Sweet potato, cooked, baked in skin, without salt, (0.50 large)

46 calories of Muir Glen Organic Fire Roasted Diced Tomatoes, (198.43 gram)

36 calories of Cauliflower, raw, (0.25 head, medium (5-6" dia))

30 calories of Olive Oil, (0.25 tbsp)

22 calories of Shallots, (3 tbsp chopped)

16 calories of Peppers, sweet, red, fresh, (0.50 medium (approx 2-3/4" long, 2-1/2" dia))

6 calories of Cumin seed, (0.25 tbsp)

3 calories of Curry powder, (0.50 tsp)

2 calories of Vinegar: White Vinegar, (1 tbsp)

1 calories of Cloves, ground, (0.13 tsp)

1 calories of Ginger Root, (0.50 tsp)

1 calories of Cinnamon, ground, (0.13 tsp)

0 calories of Serrano Peppers, (0.25 pepper)

0 calories of Turmeric, ground, (0.06 tsp)


Nutrition & Calorie Comments  

This came out delicious...could not have been happier...but make sure you use your large dutch oven! Cannot stress how important REAL curry powder and fresh ginger are to the dish. I took 1/2 of this and mixed it with a box of whole wheat pasta for a great salad...AMAZING since it was so low fat! Submitted by:
LEAMANACH

(5/31/13)
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I added more garlic, and also added crushed red pepper and an extra cup of sodium free vegetable stock because it took longer to cook the lentils than directed. I used french lentils rather than traditional red because I like their texture better. Submitted by:
WHOLENEWME79

(4/13/13)
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I have tried other "Indian" recipes from Chef Meg and have not been impressed. I find them lacking in Indian flavor and take MUCH longer to cook than stated. Also, nearing 300 calories for a serving of this (plus rice, quinoa or naan) is a little too high. Submitted by:
AZCHICA2006

(4/28/12)
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really enjoyed this recipe - nice flavors as well as fragrances. found the timing of each step to be right on the money saving 2 servings for monday vegan day - will probably add some higher protein beans and serve with quinoa, served the first 2 with leftover lamb - let it soak in the curry a bit Submitted by:
CFMOSS

(4/15/12)
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This was INCREDIBLE! I didn't have white vinegar, so I used apple cider vinegar instead and I used one large can of fire roasted yellow peppers since I didn't have fresh. To amp up the protein, I served 1/2 serv of Vindaloo over 1/2 cup of cottage cheese. Cooking time was longer than stated. YUM! Submitted by:
LOGOULD

(4/9/12)
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