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Pepper and Potato Vindaloo

£0.50
SKU
0-clv-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.

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.

Which Legend Book?: Curry Legend Veggie Table
Mirchi Needed: 2
Methi Needed: 1
Page Number: 46
Goes great with...: $$Pea and mint rice$$ (p166), $$Goan brinjal$$ (p148) and $$coconut chutney$$ (p208)
Also works a treat with...: Sweet potatoes in place of the new potatoes or aubergine in place of the peppers
Serves: 4 with sides
Serves: 4 with sides
Heat Rating: 5/5
Prep time: 25 minutes
Cooking Time: 50 minutes
More Information
Description

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.

Shopping List
  • 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

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