Most people see the word Vindaloo and think – HOT!!!!! – I don’t want anything that hot. Unless you’re like me and buy insanely hot chilli sauces just so you can inflict them on your friends and colleagues.
If you go on the title you’ll probably avoid this dish – until you check the ingredients list and realise it can’t possibly be hot. Yes there are spices – and yes there is one red chilli – but it’s just a regular red chilli – not a Scotch Bonnet or Ghost Pepper.
Vindaloo – means Wine and Potatoes. (vin = wine) (aloo = potatoes) and was created by the Portugese (and not the Indians as you might originally have assumed. The dish evolved and the wine was typically substituted for vinegar.
This dish conforms to all those rules – only in this case we have sweet potatoes and waxy potatoes (mine were new potatoes) cooked in a tomato and spiced sauce with garlic and white wine vinegar – along with a red pepper.
I made a lot of this. More than 3 meals worth and – as it says in the book – it just gets better the longer you leave it. This is the third day – and the spices have just made the dish even better.
Ottolenghi has some amazing recipes in the Plenty book – it’s one of the best books I own. This dish is excellent – although I think a contrasting dish alongside would be good.