35min 2 ppl
Aloo Vindaloo
55 minutes
2 people
Medium
55 min · 10 steps
Medium: 31–60 min or 7–12 steps
290 kcalper person
Protein 6g
Carbs 44g
Fats 12g
About this dish
Waxy potatoes simmered in the fiery, tangy Goan vindaloo paste — the potatoes soak up the sour-hot sauce magnificently, creating a boldly flavoured vegan dish that stands as a complete meal alongside rice or bread.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Waxy Potatoessuch as Charlotte, peeled and cut into 3cm chunks300 g
- Garlic Cloves2.5
- Fresh Ginger10 g
- Onionlarge, finely diced0.5
- Fresh Corianderroughly chopped0.5 small handful
Tins & Jars
- Tomato Purée0.5 tbsp
- Chopped Tomatoestinned200 g
- Vegetable Stock100 ml
Dried Goods
- Sugar0.25 tsp
Spices & Seasonings
- Dried Kashmiri Chilliesdeseeded and soaked in 1.5 tbsp malt vinegar for 30 minutes3
- Cumin Seeds0.5 tsp
- Black Peppercorns0.25 tsp
- Ground Turmeric0.25 tsp
- Ground Cinnamon0.25 tsp
- Cloves1.5
- Salt to taste
Oils & Condiments
- Malt Vinegar0.5 tbsp
- Vegetable Oil1.5 tbsp
Utensils
- Blender
- Large heavy pan with lid
- Wooden spoon
- Chef's knife
- Cutting board
- Small bowl
Method
1
Peel and cut the potatoes into 3cm chunks. Peel the garlic and ginger. Finely dice the onion. Roughly chop the coriander.
Approx. 10 minutes
2
Deseed the Kashmiri chillies and soak them in 1.5 tablespoons of malt vinegar for 30 minutes to soften.
Approx. 30 minutes
3
Blend all vindaloo paste ingredients, including the soaked chillies with their vinegar, to a smooth paste. Set aside.
Approx. 5 minutes
4
Heat the oil in a large heavy pan over medium heat. Add the onion and cook for 10 minutes until deep golden.
Approx. 10 minutes
5
Add the vindaloo paste and tomato purée. Cook for 3 minutes, stirring constantly.
Approx. 3 minutes
6
Add the tinned tomatoes, vegetable stock, and sugar. Stir well.
Approx. 2 minutes
7
Add the potatoes. Bring to a simmer, cover, and cook on medium-low heat for 25 minutes, stirring occasionally, until the potatoes are completely tender.
Approx. 25 minutes
8
Remove the lid and cook for 5 minutes until the sauce thickens.
Approx. 5 minutes
9
Season with salt to taste.
Approx. 1 minutes
10
Serve garnished with fresh coriander.
Approx. 1 minutes
