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Vegetable vindaloo

Recipe Information

Servings 4
Preparation Time 5 Minutes
Cook Time 40 Minutes
Total Time 45 Minutes
Difficulty Easy
Main Ingredient Bell Peppers; Lentils; Sweet Potatoes; Tomatoes
Category Beans & Legumes; Fruit; Vegetables
Meal Brunch; Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Indian
Cook Method Saut�ing; Stove Top
Diet Gluten Free; High Fiber; High Protein; Low Calorie; Low Cholesterol; Low Fat; Vegan; Vegetarian

Ingredients

  • 1 1/2 cup lentils, dried

  • 4 shallots 

  • 2 bell peppers 

  • 2 sweet potatoes 

  • 1 serrano chili 

  • 1 tablespoon olive oil 

  • 1 tablespoon cumin, ground

  • 1/2 teaspoon clove, ground

  • 1/4 teaspoon turmeric, ground

  • 1/2 teaspoon cinnamon, ground

  • 2 teaspoons yellow curry powder 

  • 3 cup water 

  • 28 ounces tomatoes, canned, fire-roasted flavor and diced

  • 2 teaspoons ginger, grated

  • 1/4 cup white vinegar 

 

Directions

  • Rinse and drain the lentils, dice the shallots and bell peppers, and chop the sweet potatoes into 1/4 inch cubes. Using gloves, dice the serrano chili. Remove the chili seeds for a milder dish.

  • In a pan over medium heat, heat the olive oil. Add the shallots and saut� for three minutes or until softened. Stir often.

  • Stir in the cumin, cloves, turmeric, cinnamon, and curry power. Cook for an additional minute, add 1 cup of water, and simmer 5 minutes, stirring occasionally.

  • Add the bell peppers, sweet potatoes, chili, tomatoes, and ginger and cook, stirring occasionally, for another 5 minutes. Add the vinegar and 2 cups of water, cover, and simmer for 10 minutes. Add the lentils and cook for 15 minutes or until desired consistency.

 

Nutrition (per serving)

  • Calories: 295 cal

  • Total fat: 5g

  • Cholesterol: 0mg

  • Sodium: 487mg

  • Carbohydrate: 54g

  • Fiber: 13g

  • Protein: 12g