Two-potato vindaloo

Here’s a great recipe you can make heaps of and keep for a few days. It only gets better! As always, thick cool yogurt will make an excellent condiment.

8 cardamom pods

1 tbsp cumin seeds

1 tbsp coriander seeds

1/2 tsp cloves

1/4 tsp ground turmeric

1 tsp sweet paprika

1 tsp ground cinnamon

2 tbsp vegetable oil

12 shallots (about 10 oz in total), chopped

1/2 tsp brown mustard seeds

1/2 tsp fenugreek seeds

25 curry leaves

2 tbsp chopped fresh ginger

1 fresh red chile, finely chopped

3 ripe tomatoes, peeled and roughly chopped

1/4 cup cider vinegar

1 3/4 cups water

1 tbsp sugar

salt

2 1/2 cups peeled waxy potatoes, cut into 1-inch dice

2 small red bell peppers, cut into 1-inch dice

2 1/2 cups peeled sweet potatoes, cut into 1-inch dice mint or cilantro leaves to serve

• Dry-roast the cardamom pods and cumin and coriander seeds in a small frying pan over medium heat until they begin to pop. Transfer to a mortar and pestle and add the cloves. Work to a fine powder, removing and discarding the cardamom pods once the seeds are released. Add the turmeric, paprika and cinnamon and set aside.
• Heat up the oil in a large heavy-based pot. Add the shallots with the mustard and fenugreek seeds, and sauté on a medium-low heat for 8 minutes, or until the shallots brown. Stir in the spice mix, curry leaves, ginger and chile and cook for a further 3 minutes. Next, add the tomatoes, vinegar, water, sugar and some salt. Bring to the boil, then leave to simmer, covered, for 20 minutes.
• Add the potatoes and bell peppers and simmer for another 20 minutes. For the last stage, add the sweet potatoes. Make sure all the vegetables are just immersed in the sauce (add more water if needed) and continue cooking, covered, for about 40 minutes, or until the potatoes are tender.
• Remove the lid and leave to bubble away for about 10 minutes to reduce and thicken the sauce. Serve hot, with plain rice and garnished with herbs.

Serves 4