Potato & Spinach Vindaloo

Your kitchen will smell wonderful while you make this spicy curry, and you can even eat this without any accompaniment because it’s so filling and satisfying

  • Serves: 2-4
  • Cooking Time: About 45 minutes
Potato & Spinach Vindaloo
  • For the curry paste

    4 cardamom pods
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 2 cloves
  • 3 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp hot curry powder (use 1 tsp if you prefer a milder curry)
  • 2 medium red chillies, seeded and finely chopped
  • 1 tsp fine sea salt
  • 2 tbsp tomato paste (concentrated purée)
  • 40ml white wine vinegar
  • 30ml vegetable oil
  • For the rest of the dish

    2 tbsp vegetable oil
  • 2 onions, chopped
  • 175g tin chopped tomatoes
  • 1 tbsp caster sugar
  • 1 tsp fine sea salt
  • 650g boiling potatoes, peeled and chopped into 3 cm dice
  • 100g English spinach or Swiss chard
  • Chopped coriander to serve

Ingredients

  • For the curry paste
    4 cardamom pods
  • 2 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 2 cloves
  • 3 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp hot curry powder (use 1 tsp if you prefer a milder curry)
  • 2 medium red chillies, seeded and finely chopped
  • 1 tsp fine sea salt
  • 2 tbsp tomato paste (concentrated purée)
  • 40ml white wine vinegar
  • 30ml vegetable oil
  • For the rest of the dish
    2 tbsp vegetable oil
  • 2 onions, chopped
  • 175g tin chopped tomatoes
  • 1 tbsp caster sugar
  • 1 tsp fine sea salt
  • 650g boiling potatoes, peeled and chopped into 3 cm dice
  • 100g English spinach or Swiss chard
  • Chopped coriander to serve
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Method
  • For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant. Transfer to a mortar, add the cloves and pound. Discard the empty cardamom pods, shaking out the seeds, and ground to a powder. Add the remaining paste ingredients and pound to a wet paste. Set aside.
  • Heat the vegetable oil in a large lidded pan and gently cook the onions for 10 minutes, or until very soft and golden at the edges. Add the curry paste and stir for 3 minutes, being careful not to burn the paste. Add 455ml water, the tomatoes, sugar and salt and gently simmer for 10 minutes.
  • Add the potatoes; they need to be just covered with liquid, so top up with a little water if necessary. Cover with the lid slightly ajar and cook for 20 minutes. Remove the lid and simmer for 10 minutes more, or until the potatoes are tender and the sauce is thick. Taste for seasoning and add more salt or sugar if needed.
  • Add the spinach to the pan, and cover and cook until just wilted. If your pan is not large enough to hold the curry and the spinach together, wilt the spinach separately and then add. Gently stir to combine the vegetables. Serve immediately, sprinkled with coriander. This dish is delicious with vegan naan bread.

Recipe taken from Easy Vegan.

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