Two Potato Vindaloo

I think I may have stretched the limits of my weeknight cooking. While this recipe was very delicious, there was more than a little too much chopping for a dinner that started to be made at 7 pm. Yotem is right, though, the leftovers are delicious.

Two potato vindaloo
From Yotem Ottolenghi's Plenty

8 cardamom pods
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp cloves
1/4 ground turmeric
1 tsp sweet paprika
1 tsp ground cinnamon
2 tbsp vegetable oil
12 shallots, chopped
1/2 tsp brown mustard seeds
1/2 tsp fenugreek seeds
25 curry leaves
2 tbsp chopped ginger
1 fresh red chili, finely chopped
3 ripe tomatoes, roughly shopped
50 ml cider vinegar
400 ml water
1 tbsp sugar
400 g peeled waxy potatoes, diced
2 red peppers, diced
400 g peeled sweet potatoes, diced
salt
mint or coriander to serve

Start by making the spice mix. Dry-roast the cardamom pods and cumin and coriander seeds in a small frying pan until they begin to pop. Transfer to a mortar and pestle and add the cloves. Work into a fine powder, removing and discarding the cardamom pods once the seeds are released. Add the turmeric, paprika and cinnamon and set aside.

Heat up the oil in a large heavy-based pot. Add the shallots with the mustard and fenugreek seeds, and saute on a medium-low heat until the shallots brown. Stir in the spice mix, curry leaves, ginger and chili and cook for a further 3 minutes. Next, add the tomatoes, vinegar, water, sugar and some salt. Bring to a boil, then leave to simmer, covered, for 20 minutes.

Add the potatoes and red peppers and simmer for another 20 minutes. For the last stage, add the sweet potatoes. Make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking, covered, for about 40 minutes, or until the potatoes are tender.

Remove the lid and leave to bubble away for about 10 minutes to reduce and thicken the sauce. Serve hot, with plain rice and garnished with herbs.