Vegetarian vindaloo

This recipe, from, has sweet potatoes in it, so it’s perfect for fall, even if it doesn’t feel like fall outside (71ºF, what?). It also makes yummy leftovers.

Chef Meg’s Vegetarian Vindaloo
(serves 4)


  • 1 tbsp olive oil
  • 4 shallots (about 3/4 cup), chopped
  • 1 tbsp ground cumin
  • 1/2 tsp ground cloves
  • 1/4 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 2 tsp yellow curry powder
  • 1 cup water
  • 1 28-oz. can fire-roasted diced tomatoes (fire-roasted tomatoes add a smoky flavor)
  • 2 bell peppers, diced
  • 2 tsp ginger, grated
  • 1 serrano chili pepper, diced (don’t remove seeds if you want additional heat)
  • 2 sweet potatoes, cubed
  • 1/4 cup white vinegar
  • 2 cups water
  • 1.5 cups dried lentils, rinsed
  • brown rice or quinoa


  1. 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.
  2. Add the spices to the pan, stir, cook for one minute. Add 1 cup water to the pan and simmer for 5 minutes.
  3. Add the tomatoes, peppers, ginger, serrano 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.
  4. Serve warm over brown rice or quinoa (use package’s cooking instructions).
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