Vindaloo Potatoes
Vindaloo Potatoes are a spicy and tangy side dish that transforms humble potatoes with the rich, bold flavors of vindaloo sauce. Perfect for spicing up any meal.
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
Voila! Your Vindaloo Potatoes are ready.
Serve these spicy, tangy potatoes as a side dish with your favorite curry, grilled meats, or simply with some steamed rice for a satisfying meal.
A few tips from my kitchen to yours:
- 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