Tricolour Potato Vindaloo Turnovers

Submitted by Victoria Wicks

About the cook: My mother taught me to cook at a young age. I have taken her lessons with me through my life and all who know me know how important preparing and sharing a meal with loved ones is to me. I am and have been primarily vegetarian from the age of 15. That, along with my adventurousness in regards to the multitude of cultural cuisines to which I have been exposed has kept me creative with my meals. I love to eat, to create and to share! Sharing is made easier with the help of my partner's excellent photography, which we hope to employ in a food blog, coming in 2020!

About the dish: Crafted with love with my mother, this Goan inspired recipe may look daunting, but it is in fact actually quite simple and very versatile - especially if using store bought vindaloo paste and/or pre-made pizza dough or phyllo. For an adventure, add your own favourite spices to the paste along with additional veggies, meat or eggs to the filling!

National Origin: Goan Fusion

Serves: 4

Estimated Time: 30 to 60 Minutes



Raita Dipping Sauce

1 cup Plain Yogurt
½ English Cucumber
3 stalks fresh Mint
3 stalks fresh Cilantro
2 Green Onions
½ Lime (juice & zest)
1 tsp Pink Himalayan Salt
½ tsp Pink Peppercorns
½ tsp Black Peppercorns
Coarse Salt to taste

Vindaloo Paste

Dry Ingredients:
10-12 Whole Dried Red Chillies
(or 10-12 tbsps of Crushed Chillies)
2 tbsp Coriander seeds
3-4 whole Cloves
2-3 Cardamom pods
1 tsp Cinnamon bark
(about half an inch)
1 tsp Pink Peppercorns
1 tsp Black Peppercorns
1 tsp Cumin seeds
1 tsp Mustard Seeds
¼ tsp Fenugreek

Wet Ingredients:
8 cloves Garlic
1 tbsp (about 1 inch) Ginger
1 tbsp Apple Cider Vinegar
¼ Lime*
1 tsp Worcestershire Sauce*
1 tsp Hot Pepper Paste*

*or 1 ½ tbsp Tamarind paste


4 tbsps Oil (avocado or olive)
1 sm-med Onion
1lb The Little Potato Company Terrific Trio Red, Yellow and Blue Creamer Potatoes; cubed
2 tbsp Tomato Paste
1 ¼ cup Vindaloo paste
1 tsp Turmeric Powder
1 tsp Brown or Raw Sugar
¼ Lime
2 small-medium fresh Tomatoes, chopped
Salt to taste
*include ½ cup mushrooms, chickpeas or spinach for a different take!

Naan Dough

2 cups Flour
2 tsp Baking Powder
¼ tsp salt
1 ¼ cups Plain Yogurt

Garlic Butter

3 tbsp Butter
1 tbsp Garlic Powder or Garlic Salt
1 tsp coarse salt
2 tbsp Dried Cilantro to top


Raita Dipping Sauce
5 mins; makes approx. 2 cups
1. Measure yogurt into a bowl or serving boat.
2. Coarsely chop cucumber mint & cilantro, add to yogurt.
3. Zest lime into yogurt and squeeze in juice.
4. Crush peppercorns and coarse salt, add to mixture.
5. Stir, refrigerate then serve with finished dish.

Vindaloo Paste
10 mins; Makes approx. 1 ¼ cup
1. Dry roast all dry ingredients over medium-low heat until fragrant and slightly browned.
2. Use blender or spice/coffee grinder to blend dry roasted ingredients with garlic, ginger, vinegar and lime, Worcestershire and pepper paste (or tamarind paste) until it forms a smooth paste
(adding a little water or lime juice if necessary).

20 mins; makes 8 – 10 servings
1.Heat oil in skillet or deep pan.
2.Chop onion and potatoes and add to the hot oil; sautée until onions fragrant and starting to brown.
3. Add tomato paste and vindaloo paste, turmeric, sugar and lime juice; stir over medium-low heat until fully blended.
4. Add tomatoes, salt and a splash of water; cover and simmer on medium-low heat for 15 minutes while making dough.
5. Preheat oven to 450F.
6. Mix all dough ingredients in a large bowl; knead for 1 min or so until it comes together in a ball (should be sticky to the touch).
7. Divide into 8 – 10 pieces on a floured surface and form into balls.
8. Roll out each piece evenly into oblongs (or any desired shape) and set on a baking sheet to fill.
9. Uncover potatoes, stir then spoon 2 or 3 tablespoons of the curry on to one side of each naan.
10. Fold dough over filling to create traditional half-moon turnovers and seal edges with a wet fork.
11. Mix butter, garlic powder and salt; brush over dough once stuffed and sealed, then sprinkle with dried cilantro and bake until lightly browned (4-6 minutes).
Serve with raita and fresh cilantro.

*Leftovers can be refrigerated or frozen and packed for lunch! Best re-heated in toaster-oven but can be popped in the microwave, wrapped in a moist paper towel.

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