Red Pepper and Two Potato Vindaloo

Menu Part: 
Entree
Cuisine Type: 
Indian
Serves: 
20 servings

This vegan twist on a popular Indian dish features red potatoes, tomatoes, sweet potatoes and red bell peppers.

Ingredients

40 cardamom pods
5 tbsp. cumin seeds
5 tbsp. coriander seeds
21⁄2 tsp. cloves
1 tsp. turmeric
5 tsp. paprika
5 tsp. cinnamon
41⁄2 oz. oil
3 lb. chopped shallots
21⁄2 tsp. brown mustard seeds
21⁄2 tsp. fenugreek seeds
100 curry leaves
1⁄2 cup chopped fresh gingerroot
5 red chilies, seeded, chopped
15 tomatoes, peeled, chopped
11⁄4 cups cider vinegar
2 qt. water
5 tbsp. sugar
5 tsp. salt
3 qt. diced red potatoes
10 red bell peppers, diced
3 qt. diced sweet potatoes
2 bunches cilantro leaves

Steps

1. Dry roast cardamom pods, cumin and coriander seeds until they begin to pop. Transfer to mortar and pestle; add cloves. Grind to powder. Add turmeric, paprika and cinnamon; set aside.

2. Heat oil. Add shallots with mustards and fenugreek seeds. Sauté for 8 minutes, or until shallots brown. Stir in spice mixture, curry leaves, ginger and chilies and cook for 3 minutes. Add tomatoes, vinegar, water, sugar and salt. Bring to a boil; simmer for 20 minutes.

3. Add red potatoes and bell peppers; simmer for 20 minutes. Add sweet potatoes. Make sure all
vegetables are just immersed in sauce. Continue cooking for 40 minutes, or until potatoes are tender.

4. Reduce sauce until thickened. Garnish with cilantro.

Recipe by Chartwells, Rye Brook, N.Y.  

More From FoodService Director

Industry News & Opinion
autumn leaves

Because I’m writing this letter in the middle of August, it’s a bit tough to imagine the fall season—crunchy leaves, cooler air and the impending sense of dread over whether this will finally be the winter when I freeze to the sidewalk.

But autumn also brings some of my favorite foods: stews, soups, squashes and apples fresh from the tree. Meanwhile, at Greenville County Schools in South Carolina, K-12 diners are getting amped up about a plethora of DIY options, including a build-your-own chicken and waffles bar, says Director of Food and Nutrition Services Joe Urban. (Where was...

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

FSD Resources