Sweet potato vindaloo from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 57) by Meera Sodha

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Notes about this recipe

  • elherman on May 13, 2026

    Took forever, even cutting the sweet potatoes smaller. Felt like the vinegar somewhat overwhelmed the other spices? Would maybe try to braise in the oven next time

  • Tealismyname on January 28, 2024

    This was good but perhaps too sweet. We added chickpeas for protein and perhaps that reduced the power of the heat.

  • MariaSwe on July 12, 2023

    As other reviewers have noted (but I unfortunately didn't read before making) cut the potatoes smaller. It took more than double the time to cook them and it will look nicer with smaller pieces. I find that Meeras timing is regularly off and it takes way longer to cook many dishes. I liked the flavour of the sauce a lot, but I wasn't crazy about sweet potatoes. If I make again I will use a different vegetable.

  • ChickenAndRice on December 04, 2021

    If you do make this, which I don't recommend, 3cm cubes are too big, definitely make them smaller. I found the dish really lacking to be honest, you know when you eat something and there's something 'missing'? That's this dish all over to me. It would probably be improved by adding some fat in the form of coconut cream or yohurt. I ended up adding a bunch of things to introduce more depth of flavour, and at that point I'm making something completely different.

  • clkandel on January 01, 2021

    Great flavor. Next time I'll make the sweet potato pieces a little smaller so each piece is more bite size.

  • jenburkholder on August 06, 2020

    I didn't care for this at all. The sweet potato chunks were much too large; the sauce was one-note and hard to get smooth. Overall just disappointing, as someone who loves sweet potatoes and vindaloo.

  • sosayi on November 02, 2018

    A really delicious dish and very easy to throw together on a weeknight (especially if you prepare the spice mix in advance). I wasn't sure what Sodha meant by "red chili powder" so I used a mix of cayenne and paprika (1 to 2 ratio) and that made it spicy, but not deathly. Love the tang from the vinegar, as with all vindaloos. The sweet potatoes added a different (obviously sweeter) note and while I did enjoy the dish, I might prefer it with meat, as in a traditional variation. Or.... maybe a mix? Regardless, the sauce is lovely and I highly recommend trying it!

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