Aloo Gobi Vindaloo
This is a really quick aloo gobi (potato and cauliflower) vindaloo recipe, it’s my “regular” curry that I make a lot and has developed over time into what I think is a very tasty curry without requiring too much effort. You can use whatever vegetables you like really, fresh or frozen, it’s very forgiving and is a great way to use up whatever you have left in the fridge. The Patak’s pastes make a great base for a quick curry like this and are a totally different beast to their pre-made sauces and are even used in a lot of restaurants, if you have been put off by the sauces in the past then give the paste a try. I like it hot so always add 4 or 5 extra chillis (careful with the Scotch Bonnets though) and extra hot chilli powder. It goes great with rice, naan or chapatti and serves around 4.
I’ve also got a recipe here that is very similar but uses freshly ground spices to make your own paste instead of using a shop bought one.
500g baby new potatoes, cut into bite sized chunks
300g cauliflower florets
100g green beans, chopped in half lengthways
1 medium onion (approx 150g), chopped
5 cloves of garlic, crushed
4 or 5 chillis, chopped (I like to use 3 red chillis and 1 or 2 Scotch Bonnets)
6 tablespoons Patak’s Vindaloo Paste (half a 283g jar)
400g tin of chopped tomatoes
2 heaped teaspoon of extra hot chilli powder (I like the authentic Indian brands such as TRS)
1 tablespoon of sunflower oil (or other vegetable oil but don’t use olive oil)
100ml hot water
1 teaspoon Garam Masala
Freshly ground black pepper
1 tablespoon chopped coriander
1. Boil potatoes for 10 minutes, add the cauliflower and cook for 3 minutes then add the green beans and cook for another 2 minutes. When done drain and set aside.
2. Fry the onions and garlic in the oil for 2 minutes, add the chopped chilli, chilli powder and vindaloo paste and cook for another 2 minutes.
3. Add the chopped tomatoes and cook for another 5 minutes.
4. Add the cooked vegetables and 100ml hot water (more if necessary to get your desired consistency) and bring to the boil.
5. Stir in the chopped coriander, Garam Masala and black pepper and simmer on low heat for 1 minute
6. Serve with rice, naan or chapatti