This fiery and creamy vindaloo is prepared with sweet potatoes, chillies, red lentils, and tomatoes.
Each bowl is a balanced and nutritious meal with plant-based proteins, fibres, and precious vitamins.
Ready in 30 minutes pan-to-bowl, you can enjoy a spicy and hearty Indian curry dish in under 500 calories.
Sweet potatoes have a lower glycemic index than normal potatoes.
Toast cloves, cumin, coriander, mustard, and cardamom seeds in a dry skillet until fragrant.
Then, grind them and mix them into a paste with two crushed garlics, grated ginger, vinegar, tomato puree, chilli flakes and powder, gram masala, and turmeric.
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In a large skillet, sizzle two sliced garlics, chopped onions, and sliced fresh chillies with oil until fragrant. Then, add cubed sweet potatoes, red lentils, tomato passata, and the prepared paste, and cook for 5 minutes.
Add halved tomatoes and pour enough water to cover the vegetables. Simmer the stew for 20 minutes or until the lentils are cooked through.
Garnish with coriander before serving with basmati rice.
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