Potato Vindaloo (Recipe #40)

Potatoes are great anyway that you cook them! This potato vindaloo used two types of potatoes in an almost stir fry like dish. Using sweet potatoes and red potatoes, this dish comes together with lots of garlic, onion, spices, and tomato.

The introduction to the recipe explains how a vindaloo is a spicy dish that pulls from Porteguese and Indian cuisine. A vindaloo highlights spices like cumin, cardamom (which I did not have in my cupboard!), cayenne, and mustard seeds. This dish had a lot of flavor! I put my potato vindaloo over white rice and served it with a side of roasted green beans. I enjoyed this dish because it had the sensation of being a comfort food. Whenever I am in the need of comfort food, I think of potatoes! I liked how this dish used two different types of potatoes!

I do think there could be some improvement made. For example, I think the dish was slightly too “tomatoey.” If I were to make this again, I think I would let it simmer a little bit longer to try and adjust the tomato flavor. I think it is also important to note that the amount of salt and pepper is important (like it is in every dish!). 

Taste: 7/10-It was slightly too “tomatoey” 

Level of difficulty: 1/5

Notes for next time: I would love to get cardamom--adding it to my shopping list now!