My good friend Cate loaned me her Yotam Ottolenghi cook book and I found this recipe. I’ve cooked it half a dozen times now because it’s delicious! Do not be afraid that it is a vindaloo – it’s full of tasty spice but not too hot. I rewrote the recipe in a way I could use it more easily than the way it is printed in the book, and I’ve given you the options I used when I didn’t have exactly what the recipe called for. Once you’ve made it a few times I’m sure it will become one of your ‘go to’ favourites….in our house it’s now affectionately known as 2PV.
Two Potato Vindaloo
8 cardomon pods )
1 tbsp cumin seeds ) a) dry roast these and add to… * in a pestle and mortar and grind.
1 tbsp coriander seeds)
1/2 tsp cloves*
1/4 tsp turmeric*
1 tsp paprika*
1 tsp cinnamon*
b) cook the following on a medium low heat for 8 minutes or until shallots are brown
2 tbsp vegetable oil
12 shallots 300g (I used 4 small onions)
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds (I used 1 tsp panch puran)
Stir a) into b) and add c)
c) 25 curry leaves (I left out once and dish was still fab!)
2 tbsp fresh grated ginger
1 red chilli, finely chopped
Cook for 3 minutes and then add d)
d) 3 ripe tomatoes, chopped (I used 1 tin tomatoes, 1 tbsp tomato puree, 1 tbsp ketchup)
50ml cider vinegar
1 tbsp sugar
1/2 tsp salt to taste
Bring all to the boil and simmer for 20 minutes, then add e)
e) 400g potatoes, chopped into bite sized pieces
2 small red peppers (I used 1 red and 1 green)
Cook for another 20 minutes then add…
400g sweet potatoes, chopped into bite sized pieces.
Uncover pan for 10 minutes to thicken
I did all the prep first, leaving the skins on the potatoes. This dish tastes good immediately, but fabulous the next day and it freezes well.
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