Bringing all those cozy, comforting feels. This Whole Food Plant Based nod to the classic Indian Potato Vindaloo dish is brimming full of aromatic spices, hearty potatoes, protein-packed chickpeas, and nourishing veggies making all your potato dreams come true.  Fragrant, spicy, and delicious, our oil free Potato Vindaloo is totally potato worthy with both red skinned potatoes and sweet potatoes for extra potatoey fun!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

Hi there, Ameera here!

We love Indian food! It’s all about those fragrant spices mixed with tasty veggies.  This dish has been a long time in the making. We did a kitchen test in 2018, then somehow, the paperwork got put “somewhere,” (we have 5 drawer filing cabinets filled with recipe paperwork) then somehow this recipe vanished off our virtual white board.

I guess that is bound to happen since we have literally hundreds of recipes in various stages of development.  Everything from concepts, to recipe development, to kitchen tests, to rewrites of kitchen tests, to rewrites of rewrites, to those recipes that have moved down the conveyer belt from being photographed, then blog posts written, then posting it to our blog, and finally scheduling for release.

Somewhere this recipe fell through the cracks, but we resurrected it again while going through a recent purging of our food photography library when we recently ran out of hard-drive room.   We were like “OMG, how did this deliciousness not get scheduled for release?”   

Potato Dreams

This spicy dish has both red-skinned potatoes and sweet potatoes in it; however, if you only have one of the potatoes on hand, you can certainly use all of the same potato in this dish.

The cayenne pepper gives this dish some heat, but you can eliminate it or use just a pinch if you are trying to tone it down for children or those sensitive to heat. It’s so good, either way!

I’ll let Mom tell you more about this awesome recipe!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here.

In my humble opinion, this dish hits all the high notes of a great recipe! Full of flavor, healthy, hearty, and ultra-satisfying.  The potatoes and chickpeas stick to your ribs making you feel full longer, and the spices are a beautiful blend of Indian yumminess!  The bonus is that it’s easy to make.

We hope you give this recipe a try! If you try this comforting dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

More Potato Deliciousness:

• Roasted Veggie in Golden Gravy
• Chickpea Potato Cacciatore
• Cauliflower Potato Curry
• Split Pea Potato Soup
• Two Lentil Potato Soup
• Cabbage Potato Bean Soup

Products Used:

• Stock pot (to cook the potatoes)
• Ceramic/enamel lined Dutch oven, nonstick deep skillet, or similar large stock pot

Potato Vindaloo

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 25 Minutes
• Total Time: 40 Minutes
• Yield: 5 - 6 Servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

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Description

Bringing all those cozy, comforting feels. This Whole Food Plant Based nod to the classic Indian Potato Vindaloo dish is brimming full of aromatic spices, hearty potatoes, protein-packed chickpeas, and nourishing veggies making all your potato dreams come true.  Fragrant, spicy, and delicious, our oil free Potato Vindaloo is totally potato worthy with both red skinned potatoes and sweet potatoes for extra potatoey fun!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, and no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• 1 cup yellow onions, fine dice
• 2 Tablespoons minced garlic
• 2 teaspoons minced ginger
• 2 Tablespoons tomato paste
• 8 oz. red skinned potatoes, unpeeled, small dice
• 8 oz. sweet potatoes, peeled, small diced
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 2 Tablespoons red wine vinegar
• 1 cup vegetable broth *
• 1 cup water (or broth)
• 1 Tablespoon white miso *
• ¼ teaspoon baking soda *
• 1 – [ 15.5 oz. can ] chickpeas, drained and rinsed

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 Tablespoons dried minced onions
• 2 ½ teaspoons cumin (+/-)
• pinch turmeric (+/-)
• ½ teaspoon dried ground mustard powder
• ½ teaspoon cinnamon (+/-)
• 1 teaspoon sweet paprika
• 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper
• 1 bay leaf
• Pinch to ¼ teaspoon cayenne pepper (optional) *

Optional Add-Ins:

• 3 cups chopped baby spinach (we added this in)
• 1 cup steamed veggies (of choice)

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Instructions

1. Dice the red skinned potatoes and sweet potatoes, then place them in a medium-sized stock pot, cover with water, sprinkle with some sea salt, and boil for 10 minutes or until just fork tender. Do not overcook, then drain and set aside until ready.
2. Place all the Spice/Herb Ingredients (except the bay leaf and cayenne pepper) into a small bowl, mix well, set aside.
3. In a large ceramic/enamel-lined Dutch oven, skillet, or similar stock pot, add the diced onions, sauté over medium heat until they are softened, approximately 7 to 9 minutes.Add a tablespoon of water or broth if they start to stick.
4. Add the minced garlic, ginger, and tomato paste, sauté for one minute, then add the Spice/Herb mix, sauté for 1 minute stirring constantly to release their fragrance. Then add the cooked potatoes and gently stir to coat them with the spices.
5. Add all your remaining ingredients (except for the cayenne pepper) and cook for 10 minutes until the flavors marry.
6. After 10 minutes, taste test the flavors, ramp up any spices as needed. Add the cayenne pepper and baby spinach, cook for a few minutes.
7. Serve topped with chopped cilantro and steamed rice.

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Notes

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.

*Baking Soda:  The baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes.  We use it in this dish to remove some of the tomato acidity without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.

*Cayenne Pepper:  Start with the lower amount, then ramp up as desired.  We used ¼ teaspoon for a nice pop of heat.

*Spice Tip: It’s easy for one to get carried away adding spices, especially for oil-free dishes. We recommend that you start with the amounts listed in the recipe and build from there (if needed).  Adding too many spices sometimes ends with a bitter note at the back of your palate that builds with each bite.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  5 to 6 

*Storage:  Refrigerate, use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.