Potato Vindaloo

It's a curry recipe, but shockingly it's not from 660 Curries but rather from The Complete Vegetarian Cookbook. That said, this is quite similar in construction and flavour profile to the meat vindaloos in the former; it just uses sweet and russet potatoes rather than pork or beef as the centerpiece.

The original recipe calls for peeling the sweet potatoes; we didn't bother and it turned out just fine.

Ingredients

• 30mL canola or peanut oil
• 2 onions, chopped fine
• 500g russet potatoes, cut into 1cm pieces
• 500g sweet potatoes, cut into 1cm pieces
• 2.5mL coarse salt
• 10 garlic cloves, minced
• 20mL paprika
• 5mL ground cumin
• 4mL ground cardamom
• 2.5mL cayenne
• 2.5mL ground cloves
• 625mL water
• 2 bay leaves
• 15mL mustard seeds
• 1 (~800mL) tin of diced tomatoes
• 37.5mL red wine vinegar
• 64mL fresh cilantro, minced

Procedure

1. Heat the oil in a dutch oven over medium heat.
2. Add onions, both potatoes, and salt and cook, stirring occasionally, until onions are soft and potatoes begin to soften at the edges, ~10 minutes.
3. Stir in garlic, paprika, cumin, cardamom, cayenne, and cloves; cook until fragrant and the potatoes are well coated in spices, ~2 minutes.
4. Gradually stir in water, deglazing the bottom of the pot as you do.
5. Bring to a simmer, cover, reduce heat to medium low, and cook until potatoes are tender, 15-20 minutes.
6. Stir in tomatoes with their juice and vinegar and continue to simmer, uncovered, until the sauce thickens slightly, ~15 minutes.
7. Stir in cilantro and serve.