Aloo Vindaloo
Aloo vindaloo is a popular fiery curry dish that's super simple to make. Once you make an authentic vindaloo curry at home, you'll never buy another jar of curry sauce again! Serve it up with a mint raita to cool down its spicy kick.
Ingredients
- 4 Russet potatoes peeled and diced
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 10 cardamom pods
- ½ teaspoon mustard seeds
- 3 teaspoons chili flakes
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ¼ teaspoon black pepper
- ¼ teaspoon ground cloves
- 1 teaspoon minced ginger
- 2 teaspoons white vinegar
- 2 tablespoons tomato paste
- 2 cups tomato puree
- 2 tablespoons olive oil
- 1 onion finely diced
For The Mint Raita
- 1 cup plant based yogurt
- 1 tablespoon mint finely chopped
- 1 teaspoon lemon juice
Instructions
- Peel and dice potatoes. Parboil for 7minutes. Drain and set aside in a large bowl.
- In a cast iron skillet, toast the coriander seeds, cumin seeds, cardamom pods and mustard seeds over low heat. They're done when they begin to release their aroma. Transfer them to a mortar (or spice grinder) and add the chili flakes, turmeric, garlic cloves, cinnamon, ground cloves and pepper. Grind into a fine spice, discarding the cardamom pods.
- Add the vinegar and tomato paste and continue grinding until a paste forms.
- Transfer the curry paste and the tomato puree to the bowl with the potatoes and allow to marinate for 15 minutes.
- Saute the onions for 5 minutes.
- Add the potatoes and spice mixture and saute for 10 minutes. If the curry gets too dry, add water.
To Make Mint Raita
- Combine vegan yogurt, min and lemon juice in a small bowl.
Nutrition
Calories: 367kcalCarbohydrates: 66gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 147mgPotassium: 1725mgFiber: 9gSugar: 13gVitamin A: 1299IUVitamin C: 40mgCalcium: 182mgIron: 6mg
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