Two-potato vindaloo from Plenty (page 18) by Yotam Ottolenghi

View complete recipe

Ingredients

turmeric
Buy Now
fenugreek seeds
Buy Now
Show all ingredients...
EYB Comments

Coriander leaves (cilantro) can replace mint for the garnish.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Coriander leaves (cilantro) can replace mint for the garnish.
roma_pg8lm5 on May 03, 2026

Love this curry. Have made many times. Sometimes I reduce sauce at end more than stated time.
London_Mummy on November 25, 2025

I made this to eat tomorrow so probably the flavours will mellow: right now it is too sweet unless I add a lot more chilli. I was curious about this recipe because, since we know how to cook Indian food, we are snobbish about Indian restaurants & have never tasted the famous British Vindaloo. Its historic origins are supposed to be in Portugal via Goa. Anyway, these days I'm always seeking a new spice blend in a recipe, just to get a change, so this met the objectives, with its unusual flavours. I had to substitute a yellow pepper for the red pepper, which would have looked better. For fun, on another day, I might try this recipe using a readymade peri peri spice blend, which would make the recipe quick & simple, in homage to its Portuguese origins.
Anea25 on August 24, 2023

Great recipe. It was a hit with people who love depths of flavours but not spicy.
JLDuck on June 18, 2022

It does take some time to prepare, however the final result is excellent. Consider once it is in the pot, it's done! I matched it with stir fried spinach.
debkellie on July 14, 2021

Felt like a vegetarian curry and had the ingredients for this one on hand. I didn't add the sugar (given other folks comments). I guess sweetness would depend on the quality/variety/ripeness of the red peppers and sweet potato.. this was quite sweet. I'd like a little more heat for the vindaloo tag.. but I admit I used a mix of hot & sweet paprika just in case! It seemed very mild despite leaving the red chilli seeds in the mix! I'd give it another go but ramp up the heat, and maybe try a white sweet potato...
allisonsemele on November 11, 2020

This smelled amazing while cooking, but it takes a long time and I found it overall too sweet. Makes a ton but we didn't get through the leftovers.
Kduncan on September 28, 2020

Takes a long time to prep, and then a longer time to cook. Used all the fresh ingredients except the curry leaves (where I used dried). I did not add the sugar, and overall we found this pretty good. Lots of leftovers which is one of the reasons we cooked it.
Astrid5555 on May 04, 2020

Takes quite some time, had to substitute dried curry leaves for fresh, yellow mustard seeds for brown ones, dried chiles for fresh red chiles and did not have fenugreek seeds. Too sweet for the boys, would not add the caster sugar if I were to make it again, ok for us adults, but quite time-consuming to make.
patioweather on April 09, 2018

A good bit of work but we thought it well worth it.
ldtrieb on April 23, 2015

Love this, used canned tomatoes and did not have a red pepper, used pepper vinegar at the table. Garnished with cilantro. No other notes yet but some rated this 3 stars, I would make it 4 if I knew how!