Potato & Spinach Vindaloo

 Curry paste

  • 4 cardamom pods
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon fennel seeds
  • 2 cloves
  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons hot curry powder (use 1 teaspoon if prefer a milder curry)
  • 2 medium red chillies, seeded and finely chopped
  • 1 teaspoon fine sea salt
  • 2 teaspoons tomato paste (concentrated purée)
  • 40 ml (1 1/4 fl oz) vegetable oil

For the rest of the dish

  • 2 teaspoons vegetable oil
  • 2 onions, chopped
  • 175 g (1 lb 6 oz) tin chopped tomatoes
  • 1 tablespoon castor (superfine)sugar
  • 1 teaspoon fine sea salt
  • 650 g ( 1 lb 7 oz ) boiling potatoes, peeled and chopped into 3 cm (1 1/2 inch) dice
  • 100 g (3 1/2 oz) spinach leaves
  • Chopped coriander to serve


For the curry paste, toast the cardamom pods and the seeds in a dry frying pan until fragrant.

Transfer to a mortar,add the cloves and pound.Discard the empty cardamom pods, shaking out the seeds, and pound to a powder. add the remaining paste ingredients and pound to a wet paste, Set aside.

Heat vegetable oil in a large lidded pan and gently cook the onions for 10 minuets, or until very soft and golden at the edges. Add the curry paste and stir for 3 minuets, being careful not to burn the paste. Add 455 ml ( 16 fl oz ) water, the tomatoes, sugar and salt and gently simmer for 10 minuets. Add the potatoes; they need to be just covered with liquid, so top with a little water if necessary. Cover with the lid slightly ajar and cook for 20 minuets. Remove the lid and simmer for 10 minuets more, or until the potatoes are tender and the sauce thick.taste for seasoning and add more salt and sugar if needed.

Add spinach to the pan, cover and cook until just wilted. If your pan is not large enough to hold the curry and spinach together, wilt the spinach separately and then add. Gently stir to combine the vegetables. Serve immediately, sprinkle with coriander.

Delicious with vegan naan bread, or in my case, a gluten free loaf (I forgot to buy the naan!). 


Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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