Vegetarian Vindaloo

Vegetarian Vindaloo
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

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.

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.

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

Number of Servings: 4


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