Name: Vindaloo Curry with Lentils and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 to 1 1/2 tablespoons Kashmiri chili powder (or sweet paprika); 1 tablespoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 1/2 teaspoon ground mustard; 1 teaspoon oil; 1 cup peeled and cubed yellow potatoes; 1/8 teaspoon salt; 2 teaspoons oil (divided); 1 cup chopped red onion; 1/2 teaspoon salt (divided); 2 tablespoons ginger-garlic paste (or 5 cloves garlic and 1” ginger, minced); 1 tablespoon tomato paste; 1 tablespoon white vinegar (or apple cider vinegar); 1 cup water or stock; 15-ounce can lentils (drained); Non-dairy yogurt or cream; Cilantro; Lemon juice (for garnish)

why make this recipe

Vindaloo Curry with Lentils and Potatoes is a great dish for anyone looking for a delicious, hearty, and vegan-friendly recipe. The combination of spices creates a warm and rich flavor that will satisfy your taste buds. Plus, it’s a nutritious meal packed with protein from lentils and vitamins from potatoes. This recipe is perfect for a cozy dinner or for impressing your friends with something unique!

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how to make Vindaloo Curry with Lentils and Potatoes

Ingredients:

1 to 1 1/2 tablespoons Kashmiri chili powder (or sweet paprika)
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground mustard
1 teaspoon oil
1 cup peeled and cubed yellow potatoes (or other potatoes cut into 3/4” cubes)
1/8 teaspoon salt
2 teaspoons oil (divided)
1 cup chopped red onion
1/2 teaspoon salt (divided)
2 tablespoons ginger-garlic paste (or 5 cloves garlic, minced, and 1” ginger, minced)
1 tablespoon tomato paste
1 tablespoon white vinegar (or apple cider vinegar)
1 cup water or stock (or more, if needed)
15-ounce can lentils (drained) (or 1 1/2 cups cooked lentils or beans of choice)
Non-dairy yogurt or cream
Cilantro
Lemon juice (for garnish)

Directions:

Start by making the vindaloo spice mix. In a bowl, combine the Kashmiri chili powder, ground coriander, ground cumin, black pepper, ground cardamom, ground cinnamon, ground cloves, and ground mustard.
Next, crisp up the potatoes. Heat 1 teaspoon of oil in a large pot over medium heat. Add the cubed potatoes and sprinkle with 1/8 teaspoon of salt. Cook for about 10-15 minutes until they are golden brown and crispy. Remove the potatoes from the pot and set them aside.
In the same pot, add 2 teaspoons of oil and chopped red onion. Sauté until the onion is soft and translucent. Add the remaining 1/2 teaspoon of salt, ginger-garlic paste, and tomato paste. Stir and cook for a few minutes until fragrant.
Next, add the vindaloo spice mix to the pot and stir well to combine. Pour in the white vinegar and water or stock. Bring the mixture to a boil.
Once boiling, reduce the heat, and add the lentils and crispy potatoes. Simmer for about 10 minutes, stirring occasionally. If the mixture is too thick, add more water or stock.
Serve the vindaloo curry warm, garnished with non-dairy yogurt or cream, fresh cilantro, and a squeeze of lemon juice.

how to serve Vindaloo Curry with Lentils and Potatoes

This dish is best served hot with a side of rice, naan, or flatbread. You can also pair it with a fresh salad or pickles to add some crunch and tanginess. Enjoy it while it’s warm to experience the full flavor of the spices!

how to store Vindaloo Curry with Lentils and Potatoes

Leftover vindaloo curry can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in a saucepan over medium heat, adding a bit of water if it has thickened. You can also freeze it for up to 2 months. Thaw in the refrigerator before reheating.

tips to make Vindaloo Curry with Lentils and Potatoes

Adjust the spice level by using less chili powder if you prefer a milder flavor.
Substitute other vegetables like carrots or peas to add more nutrition.
For added depth, let the curry sit for a while before serving, as the flavors will meld together even more.

variation

Feel free to add protein to the dish by incorporating tofu or chickpeas. You can also make it gluten-free by ensuring that your spices and other ingredients are certified gluten-free.

FAQs

Can I use other types of lentils?
Yes, you can use different types of lentils, but red or green lentils work best for this dish as they blend well with the spices.

Is the vindaloo curry spicy?
Yes, it can be spicy due to the Kashmiri chili powder. You can reduce the amount of chili powder to make it milder if needed.

Can I make this dish ahead of time?
Definitely! Vindaloo curry tastes even better the next day as the flavors deepen. Just make sure to store it properly in the fridge.