Vegetarian Vindaloo

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Vegetarian Vindaloo

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Nutritional Info
  • 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

View full nutritional breakdown of Vegetarian Vindaloo calories by ingredient
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Introduction

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. 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.
Number of Servings: 4

Ingredients

    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.

Tips

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).


Directions

Heat a Dutch oven over medium heat, then add the oil. Add the shallots to the hot oil and saute for three minutes, stirring occasionally.

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


  • Incredible!
    24 of 24 people found this review helpful
    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

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  • Incredible!
    21 of 24 people found this review helpful
    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


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  • Incredible!
    14 of 16 people found this review helpful
    I loved this dish! 2 1/2 cups is a way too big of a serving, especially if you make rice or something to go with it, so prepare for lots of leftovers. As others have stated, it did take a little longer to cook than stated, about 15 extra minutes for me. - 5/4/12

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  • O.K.
    10 of 10 people found this review helpful
    Not bad, but I added more spices. Like another poster, I, too, have rated recipes with 2 or 3 stars, only to see that comments under 4 or 5 are deleted. Very disappointing that honest opinions are censored in such a way. - 9/16/12

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  • Incredible!
    8 of 8 people found this review helpful
    We love Indian food in our house, and this was fabulous. The lentils did take much longer to cook than 15 minutes and I added some cauliflower. I also put on fresh lemon juice & chopped cilantro to freshen it up once plated. - 6/11/12

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