- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 330.6
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 529.5 mg
- Total Carbs: 61.1 g
- Dietary Fiber: 16.0 g
- Protein: 14.6 g
IntroductionVindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand. Vindaloo is one of my favorite dishes in the world! This spicy Indian curry can be made vegetarian or with meat and is packed with spices. For those new to Indian cooking, I simplified the spice list, choosing five you might already have on hand.
1 tablespoon olive oil
4 shallots (about 3/4 cup), chopped
1 tablespoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon turmeric
1/2 teaspoon ground cinnamon
2 teaspoons yellow curry powder
1 cup water
1 28-ounce can fire-roasted diced tomatoes*
2 bell peppers, diced
2 teaspoons ginger, grated
1 serrano chili pepper, diced (don't remove seeds if you want some additional heat)
2 sweet potatoes, cubed
1 head cauliflower, cut into florets
1/4 cup white vinegar
2 cups water
1 1/2 cup dried lentils, rinsed
*Note: Fire-roasted tomatoes add a smoky flavor to the dish, but they do contain a significant amount of sodium. If you are watching your sodium, you may swap no salt-added canned tomatoes instead.
Be sure to chop your cauliflower and sweet potatoes into same-size cubes so they'll cook evenly.
Shop at a local co-op or spice shop where you can buy small portions of spices instead of large bottles that might lose their flavor hanging out too long in your cabinets. Once opened, spices should be used within 6 months for peak flavor.
Want to get the most flavor from your spices? Buy them whole and grind at home, in a blender or coffee grinder (buy one for spices only).
Add the spices to the pan, stir, cook for one minute. Add 1 cup water to the pan and simmer for 5 minutes.
Add the tomatoes, peppers, ginger, serrano, cauliflower, and sweet potatoes to the pan, and cook for 5 minutes, stirring often. Add the vinegar and water, cover and simmer for 10 minutes. Add the lentils and cook another 15 minutes, until the lentils are tender.
Serve warm over brown rice or quinoa (nutrition info not included).
Serving Size: 2 1/2 cups per serving
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Member Ratings For This Recipe
I tried this last night. The only substitute I made was butternut squash for the sweet potato, as that was what I had in the kitchen.
Typical vindaloo is fiery. This version is not very spicy to my taste, but quite family-friendly. The texture and flavor is excellent.
Will definitely make again - 3/9/12
Spicy, flavorful, and refreshlingly different (for me). Chef Meg, I always make and try your recipes before I rate them, and I almost always love them. However I rated your Spanish Chicken as OK because that was my honest opinion and added comments and questions, and my rating was deleted! :( - 2/25/12
Reply from CHEF_MEG (1/24/13)
Just read your comment. sorry about the deleted comment on the chicken- maybe it was a mistake. I love reading the comments from all the members. Chef Meg