Saturday night I made Two Potato Vindaloo, using this recipe from The Guardian (thanks Mike!). I don’t think I’ve ever had a curry with sweet potato in it, but it worked well and was quite tasty. I made some substitutions for ingredients that Whole Foods did not have (cardamom pods, coriander seeds, curry leaves). I used powder versions of those items, guessing on the amounts. I served it with basmati saffron rice, some cilantro for garnish, puppodums, mango chutney and lime relish. The recipe made a large quantity, and I haven’t eaten any of the leftovers yet, but I’m guessing it will taste even better after sitting for a while allowing the flavors to blend.
January 19, 2009