Vindaloo Curry with Lentils and Potatoes
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
3
-
Calories
268 kcal
-
Course
Main Course, Dinner
-
Cuisine
Indian
Vindaloo Curry with Lentils and Potatoes
Description
This recipe starts with preparing a vindaloo spice mix containing Kashmiri chili powder, ground coriander, cumin, black pepper, cardamom, cinnamon, cloves, and mustard powder. Yellow potatoes are first cooked in oil and lightly coated with some of the spice mix for a crispy, seasoned exterior. A vindaloo sauce is then made by frying red onions with ginger-garlic paste, tomato paste, vinegar, and the remaining spices, followed by cooking lentils and combining all components into a flavorful curry.
The resulting curry offers a balance between the tender lentils and crispy potatoes, with a warm, tangy, and slightly smoky profile due to the vinegar and spices. The texture varies from soft lentils to crisp potato edges, layered with a rich, spiced sauce.
This dish is versatile as a main course or part of a larger meal. It can be garnished with fresh cilantro, lemon juice, non-dairy yogurt, or cream for additional creaminess and brightness. Using soy- and nut-free yogurt makes it suitable for those with allergies.
A notable tip is to use Kashmiri chili powder if possible, which provides a milder heat and vibrant color; paprika can substitute but alters the flavor. The recipe is naturally gluten-free and nut-free when the appropriate yogurt is selected.
Ingredients
For the Vindaloo Spice Mix
- 1 to 1 1/2 tablespoons kashmiri chili powder or use sweet paprika, but I would highly recommend getting some Kashmiri chili powder
- 1 tablespoon ground coriander
- 1/2 teaspoon cumin ground
- 1/2 teaspoon black pepper freshly ground
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 1/2 teaspoon ground mustard
For the Crispy Potatoes
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 cup yellow potatoes or other potatoes cut 3/4” cubes, peeled and cubed
- 1/8 teaspoon salt
For the Vindaloo Sauce
- 2 teaspoons neutral cooking oil divided, generic cooking oil
- 1 cup onion red, chopped
- 1/2 teaspoon salt divided
- 2 tablespoons ginger-garlic paste or use 5 cloves garlic, minced, and 1” ginger, minced
- 1 tablespoon tomato paste
- 1 tablespoon white vinegar or apple cider vinegar
- 1 cup water or more, if needed, or stock
- 15 ounce lentils or 1 1/2 cups cooked lentils or cooked/ canned beans of choice, can, drained
- Non-Dairy yogurt for garnish, or cream
- cilantro
- lemon juice
- cream
Instructions
Make the vindaloo spice mix.
- Add all of the spices to a small bowl, and mix really well. Set aside.
Crisp up the potatoes.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Once the oil is hot, add the potatoes, and toss well to coat. Cook for 2 to 3 minutes, then add 1 teaspoon of the vindaloo spice mix and salt into the potatoes, tossing well to coat. Then, reduce the heat to medium-low, cover with a lid, and cook until the potatoes are almost cooked through, about 5 to 7 minutes. Stir them once in between to crisp up some of the other edges of the potatoes, as well. Remove the potatoes from the pan.
Make the vindaloo sauce.
- To the same pan, add a teaspoon of oil, then heat it over medium-high heat. Once the oil is hot, add the onion and 1/4 teaspoon of the salt. Mix and cook until the onion is golden, about 7 to 9 minutes, adding splashes of water in between to help the onion brown evenly and stirring every minute, as well.
- Once the onion is golden, reduce the heat to medium-low, mix in the other teaspoon of oil, then add in all of the remaining vindaloo spice mix, and mix well. If the pan is getting a little too dry, mix in splashes of water, which will also reduce the heat of the pan a little bit, so that the spices don't burn. Then, cook for a few seconds, and stir in the ginger-garlic paste, tomato paste, and vinegar. If your pan is too hot, then add in a splash of water. If you're using minced ginger and garlic, just add the minced ginger and garlic first, cook for a minute, then add in the tomato paste and vinegar and mix in.
- Mix in 1/4 cup of the water, stir really well, increase the heat back to medium, and bring to a boil, cooking until the whole mixture thickens a little bit and starts to leave the sides of the pan and you can see a sheen of oil on top. That will take anywhere from 3 to 4 minutes.
- Add in the remaining 3/4 cups of the water and mix well. Depending on how it's saucy you want the lentils vindaloo to be, you can add in more water at this point. Bring to a boil, fold in the lentils, potatoes, and the remaining 1/4 teaspoon salt. If you like the sauce to be creamier, add in. 2-3 tablespoons non dairy yogurt and cream as well. Then mix and cover with the lid and cook for 3 to 5 minutes for the flavors to meld, then switch off the heat. Taste and adjust salt and flavor, and garnish with non-dairy yogurt, cilantro, and lemon juice. Serve with rice, flatbread, or naan.
Notes
- Use Kashmiri chili powder for authentic mild heat and color; sweet paprika can replace but changes flavor and heat level.
- This dish is naturally gluten-free and nut-free when using soy- and nut-free non-dairy yogurt for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 14g | 28% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 559mg | 23% |
| Potassium | 1258mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 5g | 10% |
| Vitamin A | 1338IU | 27% |
| Vitamin C | 31mg | 34% |
| Calcium | 73mg | 7% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
