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

400ml water

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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