The New Vegetarian is a weekly column in The Guardian written by Yotam Ottolenghi. Each week this jaw-droppingly talented chef publishes a beautiful vegetarian recipe and every week I look forward to trying it out.
The most recent recipe was for the below Two Potato Vindaloo. I made it on Sunday afternoon to eat for lunches this week at school and I have to say I was absolutely blown away.
By far, this is the best vegetarian curry I have eaten. Ever.
The recipe is here. The only changes I made were the following and most were simply because of pantry constraints:
- I used tinned tomatoes rather than fresh.
- I omitted fenugreek
- Floury potatoes were used instead of waxy. Loved the texture.
- White wine vinegar was used instead of cider vinegar.
- And I added the spice mix after the ginger and chilli. Is it just me or does the recipe not specify when you should add the spices??
Hmmm. Just checked that last point again and it does now say when to add the spices. Perhaps it always did… Ah well, nevermind. It’s not like I’m an English teacher or anything…. ahem.