Two Potato Vindaloo

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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.

Cooking- sweet potatos in the background about to be added

Cooking- sweet potatos in the background about to be added

Served with puppodum and basmati rice

Served with puppodum and basmati rice

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1 Comment

  1. Michael Eliades February 1, 2009

    I’ve been looking for this recipe and so lucky to stumble on your blog. I will be cooking this one and I’ll post pictures on my blog too. Thank you.

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