Potato Vindaloo
Servings: 4 people
Calories: 267kcal
This Potato Vindaloo Curry recipe is a spicy Indian vegetarian dish that makes a quick and healthy lunch or dinner.
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Ingredients
- 1 Tablespoon cumin seeds
- 1 Tablespoon coriander seeds
- 4 black peppercorns
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon mustard seeds
- 3 Tablespoons vegetable oil or canola oil
- 2 shallots halved and thinly sliced
- 1 serrano pepper thinly sliced (omit for less spicy)
- 1 Tablespoon tomato paste
- 8 cloves garlic minced
- 2 inch knob ginger peeled and minced
- 4 medium russet potatoes about 2 pounds, peeled & cut into 1” cubes
- 2 cups water
- 1/3 cup apple cider vinegar
- 2 teaspoons brown sugar
- Salt and pepper to taste
- Greek yogurt for serving
- Cilantro and mint for serving
Instructions
- In a small skillet over medium-high heat, toast the cumin, coriander and peppercorns until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add tumeric, paprika, and cinnamon, set aside.
- In a large, deep skillet or dutch oven heat the oil over medium-high heat. Add the mustard seeds, shallots and serrano pepper with a pinch of salt and pepper and sautee until the shallots begin to brown, about 5 minutes.
- Add tomato paste, garlic, ginger and spice mixture and cook until fragrant, 2-3 minutes.
- Add potatoes, water, vinegar, brown sugar and a pinch of salt. Bring to a boil, reduce heat and let simmer, covered, for 25-30 minutes, until the potatoes can be pierced with a fork easily.
- Remove lid and cook for an additional 5-10 minutes until the sauce has thickened.
- Serve with greek yogurt, cilantro and mint if desired.
Nutrition
Calories: 267kcal | Carbohydrates: 38g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Sodium: 53mg | Potassium: 865mg | Fiber: 4g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 13.8mg | Calcium: 68mg | Iron: 3.4mg