Pepper and Potato Vindaloo
A fiery vegetarian vindaloo with baby potatoes and peppers in a tangy, spiced paste. The name comes from the Portuguese vinho (wine) and alho (garlic), and the Portuguese introduction of peppers and potatoes to Goa makes this veggie version especially apt.
Pepper and Potato Vindaloo
- Time: 65 minutes (Prep 25 mins | Cook 40 mins)
- Difficulty: Easy
- Serves: 4
Source: Spicery: Curry Legend Veggie Table
Ingredients
- 500g whole baby potatoes, cut into bite-sized pieces
- 2 peppers (any colour), cut into bite-sized pieces
- 1 medium red onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- 1-4 fresh red chillies, roughly chopped (seeds removed if you prefer less heat)
- 10g bunch of coriander (optional), roughly chopped
- 1 tsp sugar
- 60ml vinegar (white wine or cider vinegar is best)
- 50g creamed coconut or coconut oil
- 2 tsp Mirchi Blend
- 1 tsp Methi Blend
- 1 tsp salt
- 3 tbsp oil
Method
- Fry the potatoes and peppers2 peppers (any colour), cut into bite-sized pieces in 3 tbsp oil for 10 minutes, or until beginning to brown around the edges.
- Blend the onion1 medium red onion, roughly chopped with the garlic4 cloves of garlic, roughly chopped, chillies1-4 fresh red chillies, roughly chopped (seeds removed if you prefer less heat), Methi Blend1 tsp Methi Blend, vinegar60ml vinegar (white wine or cider vinegar is best), 2 tsp Mirchi Blend2 tsp Mirchi Blend, 1 tsp sugar1 tsp sugar and 1 tsp salt to a smooth paste, adding a splash of water if necessary.
- Add the paste to the potatoes and peppers2 peppers (any colour), cut into bite-sized pieces, then fry for 10 minutes, or until all the liquid has evaporated and the paste is beginning to brown and stick to the bottom of the pan.
- Add 200ml water and the creamed coconut, then cover and cook for 30 minutes, or until the potatoes are tender and the sauce is rich and thick.
- Sprinkle over the coriander10g bunch of coriander (optional), roughly chopped (if using) to serve.