Potato Vindaloo

June 30, 2015
Potato Vindaloo - The perfect combination of red and sweet potatoes .. simmered in a mix of Indian spices .. and topped with thick yogurt.

When you have a career in IT

and work from home in the evenings ..

I Love You 1

Photo Credit: Jiminyoon – Tumblr.com

and you're married to a sweet husband who works days .. and you both have lots of other fun things your involved in .. sometimes it feels romantic and nice to squeeze in weeknight dates ..

at home

No worries about dressing fancy or fixing your hair .. pajamas or jeans and a t-shirt will do just fine. You bring a chilled glass of wine in lieu of flowers .. light a candle or two .. and enjoy a few moments of reprieve from the worries of the day

As the sun sinks lower in the sky .. the quiet knock on my office door .. “Have you eaten yet? Can I warm up something? Are you able to take a break for a little while?”

We meet on our respective bar stools at the kitchen counter. An evening water cooler date of sorts .. sans gossiping about your co-workers unless .. of course .. we're talking about the pets

“Did I tell you what they did this morning? 

Potato Vindaloo - The perfect combination of red and sweet potatoes .. simmered in a mix of Indian spices .. and topped with thick yogurt.

It's a ritual I've grown fond of .. what started as a gentle reminder to get up from my chair .. has evolved into a simple gesture that speaks of priorities. The kitchen date .. the gentle whisper

“How are you doing? How was your day? I haven't checked in with you in a bit. I'm cheering you on. I didn't say it this afternoon when we talked ..

but I love you”

Complete Vegetarian Cookbook

Photo Credit: CompleteVegetarianBook.com

It's been a few months since my introduction to The Complete Vegetarian Cookbook from America's Test Kitchen via NPR's Fresh Air. A cookbook filled with recipes that are not only delicious .. but nearly foolproof.

No matter if you're a vegetarian .. or someone who would like to incorporate more meatless meals into your life .. it's a book you're going to want on your bookshelf. With 700+ recipes .. cooking tips .. ingredient explanations .. step-by-step chopping how-to's and more .. it's simply a great resource.

Many of the recipes are also vegan and gluten-free

It's fun to listen to the show's replay.  Bridget Lancaster and Jack Bishop from the Test Kitchen talk about the process behind the recipe's creation .. especially the tricks and ingredients they used to offer pops of umami .. and heighten the depth of flavors.

“Umami (which means “delicious” or “yummy” in Japanese) is the name of the savory flavor in meat and fish, and it's recognized as on of the five tastes, along with sweet, salty, sour and bitter. Umami incites the taste receptors on our tongue to kind of pick up that savory note from foods.

And umami isn't limited to meat. Mushrooms, tomatoes, and soy sauce are foods that are high in glutamates, which are the natural compounds that stimulate our umami receptors.

As a whole, a lot of vegetarian foods, especially a while back, were kind of one-dimensional. They were a little bit sweet or a little bit bitter. Especially our main courses in this cookbook really satisfy a lot of the flavors on our palate.” ~ Bridget Lancaster

Potato Vindaloo - The perfect combination of red and sweet potatoes .. simmered in a mix of Indian spices .. and topped with thick yogurt. Saveur Magazine .. in their June 2014 issue highlighting India .. offered a history of vindaloo.

The word vindaloo is a garbled pronunciation of the popular Portuguese dish carne de vinha d'alhos (meat marinated in win-vinegar and garlic) .. which made its way to India in the 15th century .. along with Portuguese explorers. In Goa the dish was tweaked to add spice complexity .. incorporating such ingredients as chiles .. tamarind .. black pepper .. cinnamon .. and cardamom.

In this recipe .. a mix of Indian spices are used .. along with bay leaves .. and mustard seed. They're simmered with the potatoes .. which soak up the flavors as they cook. The combination of red and sweet potatoes elevate our stew's flavor even further

The longer you're able to let this curry sit .. the deeper the flavors will become .. so it's well worth making it in a larger quantity and refrigerating any excess. As always .. thick yogurt makes for an excellent condiment.

Enjoy!

xoxo

Pin For Later

 

~ Adapted from America's Test Kitchen Complete Vegetarian Cookbook .. here .. or NPR .. here

Potato Vindaloo
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 Servings
Ingredients
  • 2 Tbsp olive oil
  • 2 onions, chopped fine
  • 1 pound red potatoes, unpeeled and cut into ½-inch pieces
  • 1 pound sweet potatoes, peeled and cut into ½-inch pieces
  • Salt and pepper
  • 10 garlic cloves, minced
  • 4 tsp paprika
  • 1 tsp ground cumin
  • ¾ tsp ground cardamom
  • ½ tsp cayenne pepper
  • ¼ tsp ground cloves
  • 2½ cups water
  • 2 bay leaves
  • 1 Tbsp mustard seeds
  • 1 (28-ounce) can diced tomatoes
  • 2½ tablespoons red wine vinegar
  • ¼ cup minced fresh cilantro
Instructions
  1. Heat oil in Dutch oven over medium heat until shimmering.
  2. Add the onions, red potatoes, sweet potatoes, and ½ teaspoon salt.
  3. Cook, stirring occasionally, until onions are softened and potatoes begin to soften at edges (~ 10 to 12 minutes)
  4. Stir in garlic, paprika, cumin, cardamom, cayenne and cloves and cook until fragrant and the vegetables are well-coated (~2 minutes)
  5. Gradually stir in water, scraping up any browned bits.
  6. Stir in bay leaves, mustard seeds, and 1 tsp salt and bring to simmer.
  7. Cover, reduce heat to medium-low, and cook until potatoes are tender (~ 15 to 20 minutes)
  8. Stir in tomatoes and their juice and vinegar and continue to simmer, uncovered, until flavors are blended and sauce has thickened slightly (~ about 15 minutes)
  9. Discard bay leaves, stir in cilantro, and season with salt and pepper to taste.
Notes
Nutritional Data by %
% Protein: 9
% Carbs: 57
% Fat: 1
Nutrition Information
Serving size: ⅙ Total Recipe Calories: 280 Fat: 10.8 Carbohydrates: 40.1 Sugar: 4.55 Protein: 6.4

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4 Comments

  • Reply Meg June 30, 2015 at 8:28 pm

    This looks and sounds great! I have the ATK vegetarian book, everything looks delicious, yet somehow I haven’t found the time to make anything out of it yet. But then the truth is, I’m kind of a cookbook hoarder. I just like to have them on the shelf 😉 Thanks for a great recipe, and enjoy those quite nights with the hubby – they make the world go around!

    • Reply sexyveggie July 1, 2015 at 6:43 pm

      Thanks so much Meg

      From one cookbook hoarder to another .. this is definitely one to break open. Everything I’ve tried has been absolutely wonderful.

      Wishing you a happy (and delicious!) 4th of July weekend!
      Ali

  • Reply Amy July 1, 2015 at 9:26 pm

    Greatings from Austin! I, too, heard about this on Fresh Air!! I”ve wanted it ever since! I’m so glad to hear you recommend it – you know we love a testimonial!!
    I think this is missing something spicy – maybe 1 or 5 serrano peppers?? 🙂

    • Reply sexyveggie July 1, 2015 at 9:47 pm

      🙂 !! You guys are all sorts of wonderful

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