Potato & Spinach Vindaloo

Name: Potato & Spinach Vindaloo
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves: 2–4
Ingredients: 30 ml (1 fl oz) vegetable oil; 1 teaspoon ground cinnamon; 650 g (1 lb 7 oz) boiling potatoes, peeled and chopped into 3 cm (1¼ inch) dice; 1 tablespoon caster (superfine) sugar; 2 teaspoons hot curry powder (use 1 teaspoon if you prefer a milder curry); 100 g (3½ oz) English spinach or silverbeet (Swiss chard); chopped coriander (cilantro), to serve; 175 g (6 oz) tin chopped tomatoes; 2 cloves; 2 onions, chopped; 2 tablespoons vegetable oil; 1 teaspoon fine sea salt; 2 medium red chillies, seeded and finely chopped; 2 tablespoons tomato paste (concentrated purée); 40 ml (1¼ fl oz) white wine vinegar; 3 teaspoons ground cumin; 4 cardamom pods; 1 teaspoon fennel seeds; 1 teaspoon mustard seeds; 2 teaspoons coriander seeds

Preparation info

Serves:
2–4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

Your kitchen will smell wonderful while you make this spicy curry. I am very happy to eat this without accompaniment because it’s so filling and satisfying.

Ingredients

For the Curry Paste

4 cardamom pods
2 teaspoons coriander seeds
1 teaspoon

Main course
Side dish
Spicy
Vegan
Gluten-free

Method

For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant. Transfer to a mortar, add the cloves and pound. Discard the empty cardamom pods, shaking out the seeds, and pound to a powder. Add the remaining paste ingredients and pound to a wet paste. Set aside.

Heat the vegetable oil in a large lidded pan and gently cook the onions for 10 minutes, or unt