Yam and Chickpea Vindaloo
Recipe by Chef Michael Williams
Michael Williams

Yam and Chickpea Vindaloo

  • Prep time 25 mins
  • Cook time 25 mins
  • Ready in 50 mins

Pre-made curry pastes can give you a big head start in adding flavour to your cooking. As you can see below, this is a very minimal ingredient recipe yet this dish is bursting with flavour. Serve this like a stew all by itself, or over top of rice or another grain.



  1. Preheat a large pot on medium heat.  Once hot, add the oil and then the onions.  Sauté, stirring regularly until onions begin to brown.
  2. Add the Vindaloo paste and sauté for another 2 minutes, stirring constantly.
  3. Now you can toss in the tomatoes, give a good stir and bring to a simmer.
  4. Add the yams and chickpeas and simmer until tender.
  5. Stir in the coconut milk, and then remove the pot from the heat and stir in the spinach until it wilts.
  6. Have a taste and add a little salt until just right, then serve by itself or over top of rice.


Additional veggies are welcome. Peppers, zucchini and eggplant would be a good place to start.

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Reviews on "Yam and Chickpea Vindaloo" (4)

  1. April 23, 2016
    Made this several times. Love it with basmati rice
  2. May 21, 2019
    So easy and it turned out perfectly. I used 1/8 vindaloo and 1/8 curry paste so not as hot, but absolutely delicious and the addition of spinach made it a complete 1 pot meal:)
    • May 22, 2019
      Awesome! Glad to hear you liked it and that you came up with a good variation!

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