Sweet potato vindaloo

Name: Sweet potato vindaloo
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 4 tablespoons rapeseed oil; 6 cloves; 1 star anise; 20 black peppercorns; 8cm cinnamon stick; 2 teaspoons cumin seeds; 6 cloves of garlic, crushed; 4cm ginger, peeled and grated (plus extra to serve); 5 tablespoons white wine vinegar; ¾ level tablespoon chilli powder (or to taste); 2 medium onions, finely sliced; 1 teaspoon salt; 1 teaspoon sugar; 1 x 400g tin of plum tomatoes; 1kg sweet potatoes, peeled and chopped into 3cm chunks; soy yoghurt, to serve

4 steps

Prep:20minCook:40min

In England, the vindaloo is an ear-tinglingly hot curry, but it wasn’t always that way. It started life as vinho e alhos, a popular Portuguese dish that made its way over to Goa with Portuguese explorers in the 1500s. Traditionally a wine and garlic stew, it was transformed into the modern-day dish using white wine vinegar and garlic, combined with a warming garam masala of pepper, cloves and cinnamon. In this recipe, the sweet potato works really well with the spices and tomato to make a sweet, sour and pungent curry. And yes, it’s hot, but not mind-blowingly so.

Updated at: Thu, 17 Aug 2023 03:40:34 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories368.4 kcal (18%)

Total Fat15 g (21%)

Carbs55.4 g (21%)

Sugars14.7 g (16%)

Protein5.7 g (11%)

Sodium792.1 mg (40%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 tablespoonsrapeseed oil

2 teaspoonscumin seeds

6 clovesgarlic

crushed

ginger

4cm, peeled and grated, plus extra to serve

5 tablespoonswhite wine vinegar

0.75 level tablespoonchilli powder

or to taste

2onions

medium, finely sliced

1 teaspoonsalt

1 teaspoonsugar

1 x 400gtin of plum tomatoes

1kgsweet potatoes

peeled and chopped into 3cm chunks

soy yoghurt

to serve

Instructions

Step 1

Put 1 tablespoon of the oil into a large lidded frying pan over a medium heat and, when hot, add the cloves, star anise, black peppercorns, cinnamon stick and cumin seeds. Stir-fry for around 2 minutes, until the peppercorns and cloves swell and you can smell all the spices, then take off the heat.

Step 2

Tip the spices into a spice grinder or pestle and mortar and grind them up. Add the garlic, ginger and vinegar, grind some more until you have a smooth paste, then mix in the chilli powder.

Step 3

Put the remaining oil into the same pan over a medium heat and, when hot, add the onions. Cook for 15 minutes, or until brown and caramelized, stirring occasionally, then add the spice paste, salt and sugar. Cook for a couple of minutes, then add the plum tomatoes, tipping them out of the tin with one hand while crushing them with the other. Fill the tomato tin half full with water and tip into the pan. Put the lid on the pan and cook for around 5 minutes, then add the sweet potatoes.

Step 4

Bring the curry to a boil, reduce to a simmer and cover with the lid again. Cook for 20 to 25 minutes, until the sweet potato is completely tender, stirring occasionally. Serve with dollops of yoghurt and hot basmati rice.

Notes

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