Sweet Potato and Red Potato Vindaloo
A tangy, spiced vegetable curry with a balance of sweet and sharp flavors
Why This Recipe Works
This vegetable vindaloo trades traditional meat for a duo of potatoes, relying on vinegar and warm spices to create its signature punchy depth. Simmering the potatoes in a spiced base ensures they absorb flavor all the way to their centers.
Instructions
Heat the oil in a Dutch oven over medium heat until it shimmers. Add the onions, red potatoes, sweet potatoes, and a portion of the salt. Cook, stirring occasionally, until the onions are softened and the potatoes just begin to soften at the edges, 10 to 12 minutes.
Stir in the garlic, paprika, cumin, cardamom, cayenne, and cloves. Cook until fragrant and the vegetables are well-coated with the spices, about 2 minutes.
Gradually stir in the water, scraping up any browned bits from the bottom of the pot. Add the bay leaves, mustard seeds, and the remaining salt and bring the liquid to a simmer. Cover the pot, reduce the heat to medium-low, and cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes.
Stir in the tomatoes with their juice and the vinegar. Simmer, uncovered, until the flavors have melded and the sauce has thickened slightly, about 15 minutes.
Discard the bay leaves and stir in the cilantro. Season with salt and pepper to taste and serve hot with rice or naan.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
