Chicken, Sweet Potato and Cauliflower Vindaloo

Chicken, Sweet Potato And Cauliflower Vindaloo Recipe

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Pamela Dapice


My family really loves Indian flavors, and this recipe is delicious! For a less spicy version, cut cayenne down to a pinch.

★★★★★ 1 vote
20 Min
25 Min


2 Tbsp
vegetable oil
1 lb
boneless, skinless chicken breasts
1/2 tsp
1 lb
sweet potatoes, peeled and cut into 1/2-inch cubes
1 large
onion, chopped
1 medium
cauliflower, cut into florets
2 tsp
curry powder
1/2 tsp
cayenne pepper
1 can(s)
14.5 oz. reduced-sodium chicken broth
1 can(s)
14.5 oz. diced tomatoes
1 c
mint, coarsely chopped
2 c
cooked quinoa

How to Make Chicken, Sweet Potato and Cauliflower Vindaloo


  • 1Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon of the salt. Cook for 7 to 8 minutes. Remove to a plate.
  • 2Add remaining tablespoon of oil, sweet potatoes and onion to skillet and stir-fry for 5 minutes. Add cauliflower and cook 3 minutes. Stir in curry powder, cayenne and the remaining 1/4 teaspoon salt; cook 1 minute. Add broth and tomatoes; cook 5 minutes, covered, stirring occasionally.
  • 3Add chicken and heat through. Stir in mint and serve over cooked quinoa.

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About Chicken, Sweet Potato and Cauliflower Vindaloo

Course/Dish: Chicken, Other Main Dishes
Other Tags: Quick & Easy, Healthy