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

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources