Vindaloo Recipe
Zesty curry cooked with potatoes, vinegar, paprika in tomato & onion coconut curry
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Aromatics
Add minced garlic and ginger, cooking for another 2 minutes until fragrant.
- 3
Spice it Up
Stir in the paprika, cumin, coriander, turmeric, and red chili powder. Cook for about 1 minute to toast the spices.
- 4
Incorporate the Tomatoes
Add the tomato puree to the pot and stir well. Cook for 5-7 minutes until the mixture thickens.
- 5
- 6
Simmer the Curry
Pour in the coconut milk and vinegar, adding salt to taste. Bring to a boil, then reduce heat and cover. Simmer for 20-25 minutes, stirring occasionally until the potatoes are tender.
- 7
Garnish and Serve
Once cooked, garnish with fresh cilantro and serve hot with rice or bread.
