Red Pepper and Two Potato Vindaloo

Menu Part: 
Cuisine Type: 
20 servings

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


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


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.  

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