The first time I ate Indian food, I was at a restaurant in Washington, D.C. and I hated it. The food was bland and boring and left such a bad taste in my mouth that it took me about three years before I tried it again. That time, well let’s just say that in our house, Indian food is on the menu at least once a week.
The dish was lamb vindaloo (sorry lamb!) and it was everything I had been promised Indian food would be. Well-seasoned, flavorful as hell, and spicy. It blew me away and from that moment on, I was hooked. The addiction was formed.
And it was that memory that inspired me to re-create the Kartoffel Vindaloo in all it’s spicy glory.
You’re probably wondering why I named this recipe Kartoffel Vindaloo intsead of regular ol’ potato vindaloo? The simple answer is that after spending almost a decade living in Germany, I’ve decided that I prefer the word kartoffel to the word potato, that’s all. 🙂
I know I said this was a quick and easy vegan dinner recipe–and it is–but like many Indian dishes there is a somewhat extensive ingredients list. I promise it’s easier than it sounds.
Although this isn’t one of my oil free vegan recipes, I will tell you up front that the oil was used to cook the textured vegetable protein (TVP) in the air fryer, not for the early stages of this recipe. If you use oil, I’ll let you know where to replace it in the recipe.
Step 1: Get two pots of water boiling, one for your TVP and the other to boil your potatoes.
Step 2: Get your water slurry started. I like to use soy sauce or vegan Worcestershire sauce & water together because it adds a nice depth of flavor. If you’re using oil, add it instead of water. Add curry, turmeric, whole & ground spices at his point and give a good stir.
Step 3: Add ginger and lemongrass, which I know isn’t a traditional ingredient but I wanted to try out something new. When they become fragrant, add onion, crushed chili flakes, chili pepper, green peppers and carrots. Stir regularly to prevent burning.
Step 4: Add crushed tomatoes (and tomato paste) and water, stirring again. Bring it to a boil, add potatoes and reduce heat to a simmer. You can add the TVP here if you want, but I prefer it crispy so I’ll add it during plating.
Step 5: Simmer for 15 minutes and add the coconut milk, simmer for another 5 to 10 minutes, or until you get a nice thick sauce. When that happens, you’re ready to GRUB!
Step 6: Toss in the TVP and plate that sucker up, over rice or couscous or bulgur, or add some naan on the side and call it a day.
Step 7: If you make the potato vindaloo a little too spicy, you’ll want something to cool it down. Try this vegan raita, it’s quick and simple to make. You’ll need; veggiegurt, mint, cumin, lemon/lime juice, salt & fresh black pepper, and cucumber is traditional and totally optional. Add it to a food processor or blender, run until smooth and serve in a small bowl on the side.
It’s not traditional but it’ll get the job done, especially if you add extra chilis or Sriracha on your Kartoffel Vindaloo (who, me?).
And there you have it, a quick and easy vegan Indian dish that will taste like you bought it at a restaurant.
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