PARTNER POST: Get ready for the months ahead with new potato recipes that will inspire your spring and summer cooking.
Dive into a bowl of this spicy potato vindaloo curry, a delicious Indian vegetarian dish that is quick to make for lunch or dinner.
Have you ever wondered what your true nationality is? I’ve always been told that I’m about 50% Italian and 50% Irish, with a bit of German and French thrown in there. Many would say that my red hair is a dead giveaway for my Irish side.
I definitely like to eat like I have a little bit of every country in me – Mexican, Vietnamese, German, Italian, Spanish, Russian – I love it all! You know how some people plan trips to other countries and they’re focused on seeing the museums and monuments? I’m more focused on where are we going to eat? This summer, Rick and I are headed to Northern Italy, and while he’s totally in charge of all the sights that we’re going to see, I’m dead focused on the food and wine and cocktails – Give me all the handmade pasta, the delicate sauces, Negronis and glasses of Barbera… I am SO ready for this trip! 
But today, I’m delving into a dish that (I think) is a bit out of my heritage – Potato Vindaloo. This dish is inspired from my childhood – Trips to the Indian food buffet with my vegetarian dad. I loved all the spices, the bright, bold colors, and the aromas that wafted throughout the restaurant – Curries and cinnamon and turmeric and cardamom and my favorite spice of all, cumin. Anything with an abundance of cumin is going to find its way straight to my heart.
Most vindaloo recipes that you’ll find are for chicken vindaloo – A tomato based dish with a complex blend of spices which, very often, packs quite a bit of heat. I wanted to take that same dish, but turn it into a completely vegetarian meal – worth of my non- meat eating dad.
There is definitely an abundance of spices going on in this dish – Luckily, I already had all of them on hand. But, if you’ve got a more modest spice cabinet, I highly suggest checking out the bulk section of your grocery store – It’s a good way to get just a little bit of a lot of different spices, for cheap. Cumin, coriander, turmeric, paprika and cinnamon all lend their bold color to the finished product – I mean, this dish is right in your face with those vibrant colors. The potatoes are almost dyed like little Easter eggs… Glowing in a bright orange hue. And, just like those potatoes absorb all those wonderful colors, they also absorb all of the intense flavors.
Spice from the serrano pepper, tartness from the vinegar and a hint smokiness from the cumin. A sprinkle of cilantro and fresh mint brighten everything up at the end, and a dollop of Greek yogurt (or sour cream if you prefer) helps to tame down that heat just a little bit if you get a bite of it with each potato. A word of warning: Vindaloo is meant to pack a punch with its heat level. If you’d prefer a milder dish, be sure to seed that serrano pepper, and remove the ribs, or leave it out entirely.
On a side note, this dish reheats beautifully, and it just gets better the longer it sits in the fridge (for up to three days). The flavors really get a chance to mesh all together and soak even further into those potatoes. I love making a big batch and taking it for lunches throughout the week.
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So, this Indian Potato Vindaloo is definitely a far cry from my Irish-Italian background, but I’ll happily add it to my food repertoire. Who doesn’t love a dish that’s packed with flavor, is perfect for both vegetarians and meat-eaters alike, and just gets better the longer it sits in the fridge? Winner, winner, chicken (free) dinner.
For another unique way to use potatoes, check out these truffles and find the recipe here.
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Potato Vindaloo Curry
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A vibrant vegetarian curry, perfect for a quick weeknight meal or a satisfying lunch. Spicy potatoes simmer in a fragrant sauce.
Ingredients
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 4 black peppercorns
- 1 tsp tumeric
- 2 tsp paprika
- 1 tsp cinnamon
- 1 tsp mustard seeds
- 3 Tbsp vegetable oil
- 2 shallots
- 1 serrano pepper
- 1 Tbsp tomato paste
- 8 cloves garlic
- 2 inch knob ginger
- 2 lbs (907 g) large Russet potatoes
- 2 cups (473 ml) water
- 1/3 cup apple cider vinegar
- 2 tsp brown sugar
- Salt
- Pepper
- Greek yogurt
- Cilantro
- mint
Instructions
- Toast cumin, coriander, cloves, and peppercorns in a small skillet over medium-high heat until fragrant, about 1 minute. Transfer to a spice grinder or mortar and grind. Add turmeric, paprika, and cinnamon; set aside.
- In a large, deep skillet or Dutch oven, heat oil over medium-high heat. Add mustard seeds, shallots, and serrano pepper with a pinch of salt and pepper; sauté until shallots begin to brown, about 5 minutes.
- Add tomato paste, garlic, ginger, and spice mixture; cook until fragrant, 2–3 minutes.
- Add potatoes, water, vinegar, brown sugar, and a pinch of salt. Bring to a boil, reduce heat, and simmer for 20–25 minutes, until potatoes can be easily pierced with a fork. Remove the lid and cook for an additional 5–10 minutes until the sauce has thickened.
- Serve with Greek yogurt, cilantro, and mint, if desired.
Notes
- For a richer flavor, roast the potatoes before adding them to the curry.
- If you prefer a milder curry, remove the seeds from the serrano pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 5
Frequently Asked Questions
What type of potatoes work best for this Potato Vindaloo Curry?
Waxy potatoes, like Yukon Gold or Red Bliss, work best as they hold their shape during cooking and absorb the flavors of the curry.
How can I adjust the spiciness of the vindaloo curry?
You can adjust the spiciness by adding more or less chili powder, or by using milder varieties of chili peppers in the recipe.
Is there a specific cooking technique I should follow when preparing the vindaloo curry?
Make sure to sauté the spices like cumin and cardamom first to release their essential oils before adding the potatoes and other ingredients.
I see that you state cloves in the directions, but not in the ingredients. Is clove meant to be added?