Sweet Potato Vindaloo
Tangy Sweet and Spicy Curry
Why This Recipe Works
While often feared for its heat, a true vindaloo is a masterful balance of sweet, sour, and pungent notes. The starchy sweetness of the potatoes pairs beautifully with the sharp vinegar and warming spices.
Instructions
Heat a tablespoon of oil and toast the whole spices (cloves, star anise, peppercorns, cinnamon, and cumin) for 2 minutes until they swell and become fragrant.
Grind the toasted spices in a mortar or spice grinder, then mix with garlic, ginger, vinegar, and red chile to create a smooth, pungent paste.
In the same pan, fry the onions in the remaining oil for 15 minutes until they are deeply browned and caramelized.
Stir in the spice paste, salt, and sugar for 2 minutes before adding the plum tomatoes, crushing them by hand as they enter the pan.
Add half a can of water, bring to a boil, then add the sweet potato chunks. Cover and simmer for 20 to 25 minutes until the potatoes are tender and the sauce has thickened.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Freezes well for 2 months.
