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.
- 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
- 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) *
- 3 cups chopped baby spinach (we added this in)
- 1 cup steamed veggies (of choice)
- 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.
- Place all the Spice/Herb Ingredients (except the bay leaf and cayenne pepper) into a small bowl, mix well, set aside.
- 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.
- 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.
- Add all your remaining ingredients (except for the cayenne pepper) and cook for 10 minutes until the flavors marry.
- 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.
- Serve topped with chopped cilantro and steamed rice.
*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.