Two-potato vindaloo

Name: Two-potato vindaloo
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 12 shallots (300 g in total), chopped; ½ tsp brown mustard seeds; ½ tsp fenugreek seeds; 25 curry leaves; 2 tbsp chopped fresh root ginger; 1 fresh red chilli, finely chopped; 8 cardamom pods; 3 ripe tomatoes, peeled and roughly chopped; mint or coriander leaves to serve; 50 ml cider vinegar; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tbsp caster sugar; 400 ml water; 2 small red peppers, cut into 2cm dice; 400 g peeled waxy potatoes, cut into 2.5cm dice; 400 g peeled sweet potatoes, cut into 2.5cm dice; salt; 1 tsp sweet paprika; ¼ tsp ground turmeric; ½ tsp cloves; 1 tsp ground cinnamon

Preparation info

Serves
4

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Here’s a great recipe you can make heaps of and keep for a few days. It only gets better! As always, thick cool yoghurt will make an excellent condiment.

Ingredients

8 cardamom pods
1 tbsp cumin seeds
1 tbsp coriander s

Asia
India
Main course
Vegan
Gluten-free

Method

Start by making a spice mix. Dry-roast the cardamom pods and cumin and coriander seeds in a small frying pan until they begin to pop. Transfer to a pestle and mortar and add the cloves. Work to a fine powder, removing and discarding the cardamom pods once the seeds are released. Add the turmeric, paprika and cinnamon and set aside.

Heat up the oil in a large heavy-based pot. Add the sha