Are you ready to take your taste buds on an adventure with a dish that’s packed with bold flavors and a touch of heat? I’ve got just the recipe for you: Vindaloo Potatoes. This spicy, tangy side dish is a twist on the classic Goan vindaloo, traditionally made with meat, but just as delicious with tender, golden potatoes. It’s perfect for spicing up any meal and adding a bit of excitement to your dinner table.
What I love about this recipe is how the rich, complex flavors of the vindaloo sauce transform humble potatoes into something extraordinary. Plus, it’s a great way to introduce a bit of Indian flair to your meals without too much effort.
So, let’s gather our ingredients and get cooking!
Vindaloo Potatoes
Ingredients
- 1 1/2 lbs baby potatoes halved
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp vindaloo curry paste
- 1 cup canned diced tomatoes
- 1/2 cup water
- 1 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp ground turmeric
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Parboil the Potatoes: In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook for 8-10 minutes until just tender. Drain and set aside.
- Sauté the Aromatics: In a large skillet, heat the vegetable oil over medium heat. Add the finely chopped onion and cook until golden brown, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
- Add the Curry Paste: Stir in the vindaloo curry paste, cooking for 1-2 minutes to release its flavors.
- Simmer the Sauce: Add the canned diced tomatoes, water, apple cider vinegar, sugar, ground turmeric, and salt to the skillet. Stir to combine and bring to a simmer.
- Combine and Cook: Add the parboiled potatoes to the skillet, stirring to coat them in the sauce. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the potatoes are fully cooked and the sauce has thickened.
Notes
- Adjust the amount of vindaloo curry paste to suit your heat preference.
- For a richer flavor, use ghee instead of vegetable oil.
- Garnish with fresh cilantro for a burst of color and freshness.
- Calories: 220
- Protein: 4g
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Sugar: 6g
Wrapping Up:
And there you have it, my friends – Vindaloo Potatoes, a spicy and flavorful side dish that’s sure to add a kick to any meal. This dish is perfect for those who love a bit of heat and are looking to explore the rich flavors of Indian cuisine. If you have any questions or need adjustments for dietary needs, don’t hesitate to reach out. I’m always here to help you make your culinary adventures even more delicious.
Enjoy the fiery taste of Vindaloo Potatoes and spice up your meals with this fantastic recipe!
