Potato vindaloo
Servings: 4
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Directions
- Heat the oil in a large frying pan and add the seeds. Fry until fragrant for about a minute
- Transfer to a pestle and mortar and add the ground spices and mix to combine
- In a large heavy base pot, heat a little oil and sauté the onions and pepper (+/- 5 minutes). Season well
- Next, add the tomato paste, garlic, ginger, and the spice mixture. Cook until fragrant (+/- 2 minutes), add the potatoes, stock, and season
- Bring to a boil, reduce the heat cover, and let the potatoes simmer until just cooked (+/- 15 minutes)
- Remove the lid and cook until the sauce has thickened slightly (+/- 10 more minutes)
- Serve with yoghurt and coriander. Add a sprig of mint for a fresh taste
Ingredients
- 45 ml (3 tbsp) sunflower oil
- 15 ml (1 tbsp) cumin seeds
- 15 ml (1 tbsp) coriander seeds
- 5 ml (1 tsp) mustard seeds
- 10 ml (2 tsp) ground paprika
- 10 ml (2 tsp) ground turmeric
- 10 ml (2 tsp) ground cinnamon
- 15 ml (1 tbsp) curry powder
- 1 large onion, sliced
- 1 red pepper, seeded and thinly sliced
- Salt and pepper, to taste
- 10 ml (2 tbsp) tomato paste
- 4 garlic cloves, crushed
- 15 ml (1 tbsp) fresh ginger, crushed
- 5 large potatoes, with the skin on, coarsely cubed and par boiled
- 500 ml (2 cups) vegetable stock
- Thick yoghurt, to serve
- Fresh coriander, to serve