Chicken Sweet Potato and Cauliflower Vindaloo

Transform your weeknight dinner with this hearty and aromatic Chicken Sweet Potato and Cauliflower Vindaloo! This crowd-pleasing dish combines tender chunks of chicken thighs, creamy sweet potatoes, and perfectly roasted cauliflower florets in a rich, spice-forward curry sauce infused with warm vindaloo flavors, cumin, turmeric, and a hint of cinnamon. Simmered in a base of coconut milk and tangy tomatoes, this vibrant curry is as comforting as it is satisfying. Ready in just an hour, this recipe is perfect for impressing guests or updating your family dinner rotation. Serve it with steamed basmati rice or warm naan to soak up every last drop of the flavorful sauce, and finish with a refreshing garnish of fresh cilantro and lime wedges for a burst of brightness. Whether you're a fan of bold spices or looking to try something new, this easy yet authentic-inspired vindaloo guarantees a soulful, restaurant-quality meal right at home!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken thighs, boneless and skinless
• 2 medium sweet potato, peeled and cubed
• 3 cups cauliflower florets
• 1 medium yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 400 grams canned diced tomatoes
• 1 cup coconut milk
• 2 tablespoons vegetable oil
• 2 tablespoons vindaloo curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper (optional)
• 1 cup chicken broth or water
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped (for garnish)
• 4 pieces lime wedges (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season lightly with salt and black pepper. Set aside.

Step 2

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 3

Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent.

Step 4

Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.

Step 5

Add the vindaloo curry powder, ground cumin, turmeric, cinnamon, and cayenne pepper (if using). Stir continuously for 30 seconds to bloom the spices.

Step 6

Add the diced chicken pieces and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.

Step 7

Pour in the canned tomatoes, chicken broth, and coconut milk. Stir well to combine.

Step 8

Add the cubed sweet potatoes and cauliflower florets to the pot. Stir to ensure they are submerged in the sauce.

Step 9

Season with salt and black pepper. Bring the mixture to a simmer over medium heat.

Step 10

Reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.

Step 11

Taste and adjust seasoning as needed with additional salt, pepper, or cayenne pepper.

Step 12

Remove the pot from heat and let it rest for 5 minutes before serving.

Step 13

Garnish with fresh cilantro and serve hot with lime wedges on the side. Optionally, pair with basmati rice or naan bread.

Nutrition Facts

Serving size	(2208.7g)

Amount per serving	% Daily Value*
Calories	2023.3

Total Fat 97.3g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 20.2g
Cholesterol 633mg	0%
Sodium 4509.5mg	0%
Total Carbohydrate 142.7g	0%
Dietary Fiber 30.6g	0%
Total Sugars 52.9g
Protein 150.1g	0%

Vitamin D 0IU	0%
Calcium 492.4mg	0%
Iron 15.7mg	0%
Potassium 4658.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 29.3%

Carbs: 27.9%