eMom Recipe Wiki | Ottolenghi Two-Potato Vindaloo

Ingredients

• 1/2 tsp. ground cardomom
• 3/4 Tbsp. ground cumin
• 3/4 Tbsp. ground coriander
• 1/ tsp. ground cloves
• 1/4 tsp. ground turmeric
• 1 tsp paprika
• 1 tsp. cinnamon
• some vegetable oil
• 12 shallots, chopped (I used 1 white onion instead)
• 1/2 tsp. mustard seeds
• 1/2 tsp. fenugreek seeds (I used fennel seeds instead)
• 25 curry leaves (I used a few bay leaves instead)
• 2 Tbsp. chopped root ginger
• 1 fresh red chili, finely chopped (I used 1/4 tsp. chili seeds instead)
• 14 oz. crushed tomatoes
• 50 mL (3.4 Tbsp.) cider vinegar (I used 2 Tbsp. balsamic instead)
• 400 mL (1.7 cups) water
• 1 Tbsp. sugar
• 400 g. potatoes, peeled and diced into 1” chunks
• 2 small red peppers, cut in 1” dice
• 400 g. sweet potatoes, peeled and diced into 1” chunks
• other vegetables: whatever you like - eggplant, carrots; I put in some mushrooms and frozen corn and peas
• salt to taste