Vegan Sweet Potato Vindaloo

Original Recipe found on

Sweet Potato Vindaloo


For the Vindaloo Paste

  • 1 small onion, quartered
  • 4 garlic cloves ( I like to use roasted garlic cloves)
  • 1 (1-inch) piece fresh ginger, peeled
  • 1/4 cup fresh cilantro (I use flat leaf parsley)
  • 2 tablespoons sambal oelek (or to taste)*
  • 1 teaspoon salt
  • **Optionally: 1 tablespoon of Cayenne Pepper
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground fenugreek (tough to find in stores)*
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 2 tablespoons tomato paste
Vindaloo Paste
Vidaloo Paste

For the Vindaloo

  • 2 tablespoons canola oil (or high heat oil of choice)
  • 1 1/4 cups vegetable broth*
  • 1 1/2 pounds fresh sweet potatoes, cut into 1/2 inch cubes, optionally peeled (I air fry mine, this gives them a nice texture)
  • 1 cup canned diced tomatoes (I used Muir Glen fire roasted)*
  • 1/4 cup tomato paste*
  • 2 cups cauliflower florets (about 1/2 of a medium crown)
  • 1 cup of asparagus tops or peas
  • 1 cup Shiitake Mushrooms sliced*
  • 1 medium red bell pepper, roughly chopped
  • Salt and pepper to taste
  • **Optionally: 1/2 cup fried long hots to the mix to give it a “KICK”!

For Serving

  • Cooked rice (White Kasmati rice or Brown Texmati Rice)
  • Fresh cilantro or Parsley


  1. Begin by making the paste. Place all ingredients into a food processor bowl and blend until smooth, stopping to scrape down the sides of the bowl as needed.
  2. Coat the bottom of a large pot with oil and place it over medium heat.
  3. When the oil is hot, add the vindaloo paste and sauté it for about 1 minute, until it begins to become fragrant.
  4. Stir in the broth and sweet potatoes, raise the heat to high, and bring the liquid to a simmer.
  5. Lower the heat and allow the mixture to simmer for about 5 minutes.
  6. Stir in the tomatoes, tomato paste, cauliflower, peas, bell pepper, and Shiitake Mushrooms. (Add any other veggies that’s hanging around)
  7. Continue simmering the mixture until the sweet potato is fork tender, about 15 minutes.
  8. Remove the pot from heat and taste-test. Season with salt and pepper to taste, and add some extra sambal oelek for extra heat, if desired.
  9. Divide onto plates with rice and top with cilantro. Serve.

* Shopping List

Fenugeek Powder

Huy Fong Sambal Oelek – Ground Fresh Chili Paste

Muir Glenn Fire Roasted Diced Tomatoes

Shiitake Mushrooms

Cuisinart Food Processor

Green Pan – Ceramic Saute Pan

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