Receta Two-Potato Vindaloo for Food ‘n Flix
Ingredientes
- Two-Potato Vindaloo
- (Besides, I just harvested a five gallon bucket of sweet potatoes.)
- Giant sweet potatoes from the garden, recently harvested before our killing freeze on November 22.
- Two-Potato Vindaloo
- slightly adapted from Plenty by Yotam Ottolenghi
- 1 T. cumin seeds
- 1 T. coriander seeds
- 8 cardamom pods
- ½ t. cloves
- ½ t. ground turmeric
- 1 t. paprika
- 1 t. ground cinnamon
- 2 T. vegetable oil
- 10 green onions, chopped
- ½ t. brown mustard seeds
- ½ t. fenugreek
- 1 T. ginger paste
- 1 Thai chili, finely chopped
- 1 (14.5 oz) can diced tomatoes
- ¼ c. apple cider vinegar
- 1 ¾ c. water
- 1 T. sugar
- 2 ½ c. Idaho gold potatoes, peeled and cut into 1” dice
- 1 sweet red pepper, cored and cut into 1” pieces
- 2 ½ c. sweet potatoes, peeled and cut into 1” dice
- Cilantro leaves, to serve
- Cooked rice
- Yogurt (optional)
View Full Recipe at Eliots Eats
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 1495g | |
Calories 678 | |
Calories from Fat 168 | 25% |
Total Fat 19.24g | 24% |
Saturated Fat 5.89g | 24% |
Trans Fat 0.23g | |
Cholesterol 30mg | 10% |
Sodium 615mg | 26% |
Potassium 2639mg | 75% |
Total Carbs 113.3g | 30% |
Dietary Fiber 21.8g | 73% |
Sugars 39.66g | 26% |
Protein 20.1g | 32% |