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Potato Vindaloo [Vegan]

Thursday, May 04, 2017

Recipe adopted from America's Test Kitchen's Vegan for Everybody.  [Recipe makes 6 servings].

Being that it's May and we're still having occasional below-average cool days, I'm going to continue to cook typical fall and winter dishes.  Once spring and summer are here to stay, I'll make the official switch, hah.

This week I started out by trying out a new chili recipe, and then more recently, gave vindaloo a first attempt.  As some may recall, vindaloo is a dish fairly common in Indian cuisine, that's known for its heat, garlic, and spice combinations.  A variety of meats are typically used, but a perfectly acceptable vegan version relies on potatoes as the main ingredient.  This dish sings 'comfort food' and really can be modified to please anyone's palate.  Although it's known for having heat, I chose to leave the cayenne out, and it was equally delicious.  In my opinion, the cloves take the spotlight, despite the small quantity used, and the tomatoes and red wine vinegar give plenty of acidity to the dish, giving it life.  Served with some basmati rice and fresh cilantro, this is a definite keeper for the cooler months.


2 tablespoons vegetable oil
2 onions, finely chopped
1 pound red potatoes, 1/2-inch dice
1 pound sweet potatoes, peeled, 1/2-inch dice
1 1/2 teaspoons kosher salt, divided

10 garlic cloves, minced
4 teaspoons paprika
1 teaspoon ground cumin
3/4 teaspoon ground cardamom
(up to) 1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 1/2 cups water
2 bay leaves
1 tablespoon mustard seeds

1 (28-ounce) can diced tomatoes
2 1/2 tablespoons red wine vinegar
1/4 cup minced fresh cilantro


Heat oil in a Dutch oven over medium heat.  Add the onions, potatoes, and 1/2 teaspoon kosher salt.  Cook and stir occasionally for 10 to 12 minutes, or until the onions are softened.  [Side note:  If you feel like the vegetables are sticking to the Dutch oven, add a little water and deglaze with a flat wooden spoon].

Add the garlic, paprika, cumin, cardamom, cayenne, and cloves, and cook for 2 minutes.  Deglaze by gradually adding in the water and scraping the bottom of the dish.  Add the bay leaves, mustard seeds, and remaining 1 teaspoon of kosher salt, and bring to a simmer.  Cover, reduce the heat to low, and cook until the potatoes are tender, roughly 15 minutes.

Lastly, add the tomatoes and vinegar, and simmer uncovered until the sauce has thickened slightly, roughly 15 minutes.  Discard the bay leaves, stir in the fresh cilantro, and season to taste.

Serve with rice and top with additional fresh cilantro if desired.

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