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Pepper and Potato Vindaloo

The name vindaloo originates from the words vin (wine) and alho (garlic), ingredients introduced to Goa in the early 1500’s by Portuguese settlers.

25 minutes

50 minutes

5/5

Also works a treat with: Sweet potatoes in place of the new potatoes or aubergine in place of the peppers

Book: Curry Legend Veg Curries (p46)

Goes great with: Pea and Mint Rice (p166), Goan Brinjal (p148) and Coconut Chutney (p208)

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The name vindaloo originates from the words vin (wine) and alho (garlic), ingredients introduced to Goa in the early 1500’s by Portuguese settlers.

The Portuguese also brought with them peppers and potatoes by way of South America, making their addition to this vegetarian vindaloo especially apt.

Click here to read all about our spice travels to research different recipes!

Recipe

25 minutes

50 minutes

5/5

Serves

4 with sides

Effort

Low Effort

Main Ingredient

Potatoes

Main Ingredient

Tomatoes/Peppers

Dietary

Vegetarian

Veggie Friendly

Vegan

Vegan

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Meal Taste

Hot

Meal Taste

Rich

Meal Taste

Tangy

Origin

Popular Style

Indian

Country

India

  • 500g whole baby potatoes
  • 2 peppers (any colour) - cut into bite-size pieces
  • 1 medium red onion - roughly chopped
  • 4 cloves of garlic - roughly chopped
  • 1-4 fresh red chillies - roughly chopped (seeds removed if you prefer less heat)
  • 10g bunch of coriander (optional) - roughly chopped
  • 1 tsp sugar
  • 60ml vinegar (white wine or cider vinegar is best)
  • 50g creamed coconut or coconut oil

Curry Legend Veg Curries

Curry Legend Veg Curries

Ebook Only - £5.00

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Book Only - £15.00

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Pepper and Potato Vindaloo - PDF Recipe Only - £0.50

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