This looks like it uses a huge amount of spices but it really works as a fusion. It is not wildly hot so don’t be put off by the name vindaloo – the original vindaloo, named Carne de Vinha d' Alhos was a dish of meat, usually pork, with wine or vinegar and garlic that was invented by Portuguese settlers in West India, and though spicey, wasn’t the burn-your-face-off stuff that we know as vindaloo in Britain today. If you can get hold of curry leaves, they add another dimension to the flavour, but they are optional. This dish also freezes brilliantly. One of our favourite vegetarian thalis is this dish, served with Spiced Lentil Dahl and Palak Panir (Spinach and Curd Cheese), with minted yogurt and Chapatis or steamed or pilaf rice. If you have some filo pastry in your freezer, and are looking for something to do with it, try wrapping some of this in it, and baking it as samosas. Lovely!

1 tbsp cumin seeds

1 tbsp coriander seeds

8 cardamom pods

4 cloves

1/2 tsp ground turmeric

1 tsp paprika

1 tsp ground cinnamon

2 tbsp vegetable or light olive oil

2 large shallots (about 150g) finely chopped

1/2 tsp brown mustard seeds

25 curry leaves (optional)

2 tbsp chopped ginger

1 small red chilli, finely chopped

3 ripe tomatoes, peeled and roughly chopped

50ml cider vinegar

400ml water

1 tbsp caster sugar

400g waxy potato, peeled and cut into 2 cm dice

2 small red peppers, cored and cut into 1.5 cm dice

400g sweet potato, peeled and cut into 2cm dice

Mint or coriander leaves to serve

• Dry fry the cumin, coriander and cardamom in a saucepan until they begin to pop. Grind in a mortar, along with the cloves until they become a fine powder (discard the cardamom skins)

• Add the turmeric, paprika, and cinnamon, and set aside the spice mix

• Heat the oil in large pan or wok. Fry the shallots and mustard seeds on a high heat until brown. Add the spice mix and fry for 1 minute

• Add the curry leaves, ginger and chilli and cook for a further 3 minutes

• Add the tomatoes, vinegar, water, sugar and a little salt. Bring to the boil, cover, and simmer for 20 minutes.

• Add the potatoes and peppers, and simmer (covered) for another 20 minutes

• Add the sweet potatoes, making sure that all the vegetables are just covered in the sauce (add more water if needed). Cook for another 40 minutes or until the potatoes are tender

• Remove the lid and bubble away gently for 10 minutes to reduce and thicken the sauce. Sprinkle with coriander leaves to serve