Two Potato Vindaloo

Vindaloo is often thought of as a fiery Indian curry but the truth is a good vindaloo is a balance between hot and sour and deliciously spice rich. This dish orginates from Goa in India where the portuguese influence is present in this dish as with many others from the region.

You can eat this curry immediately, but as with all curries these dishes improve with keeping for a few days as the flavours mellow and deepen.

This recipe is adapted from the recipe by Yotam Ottolenghi is chef/patron of Ottolenghi in London.

Serves4 Origin India
Preparation 20 min Heat rating (Medium)
Cooking 1hr Ease (Very easy)
Vegetarian Yes

Ingredients

4 Green Cardamom pods
tsp Cayenne Chilli powder
1 tbsp Ground Cinnamon
6 Whole Cloves
tsp Fenugreek seeds
tsp Brown mustard seeds
1 tsp Sweet Paprika
tsp Ground Turmeric
2 tbsp vegetable oil
2 large shallots (about 150g each)
2 tbsp chopped ginger
1 red chilli, finely chopped (optional)
3 ripe tomatoes, peeled and roughly chopped
50ml cider vinegar
400ml water
1 tbsp caster sugar
Salt
400g (net weight) waxy potato, peeled and cut into 2.5cm dice
2 small red peppers, cored and cut into 2cm dice
400g (net weight) sweet potato, peeled and cut into 2.5cm dice
Mint or coriander leaves, to serve

Preparation

Blend together the cumin, coriander, turmeric, paprika, cayenne and cinnamon in a bowl and set aside this mixture.

Heat the oil in a large, heavy-based pot. Add cardamom pods and cloves (these flavour the oil), then add the shallots, mustard seeds and fenugreek, and sauté on medium to high heat for eight minutes, or until the shallots brown. Add the spice blend. Stir ginger and fresh chilli (if using), and cook for another three minutes.
Add the tomatoes, vinegar, water, sugar and some salt, bring to a boil and leave to simmer, covered, for 20 minutes. Add the potatoes and peppers, and simmer for another 20 minutes. Now add the sweet potatoes, make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking, covered, for about 40 minutes, or until the potatoes are tender. Remove the lid and leave to bubble away for about 10 minutes, to reduce and thicken the sauce.

Serve hot with plain rice and garnished with the herb leaves.

Suggestions: As an alternative to sweet potato, try pumpkin, or a root vegetable such as parsnip or turnip.

This recipe can be used with cubes of lean pork, or even skinless boneless chicken.

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