This easy Vegan Bombay Potatoes recipe is made with hearty ingredients like potatoes and chickpeas. Made in just 30 minutes but still packed with so much incredible flavours!
Back in university, I always had some of these 1 minute pre-made curry packets that I would have for emergency meals. One of my absolute favourite was the Bombay Potatoes: tender soft potatoes and chickpeas covered in this gravy like tomato sauce… it was sooo good (it didn’t even taste like a minute meal).
Now that the weather is starting to get really cold, I’ve been seriously craving Bombay Potatoes BUT I really wanted to make my own version of it because buying minute meals can be $$$ AND homemade is almost always better 😜. Bombay potatoes, I learned is actually a dry dish that sometimes uses tomatoes, but since I wanted to recreate the Tasty Bites one, this version of Vegan Bombay Potatoes is more sauce-y.
Ingredients in Vegan Bombay Potatoes
The ingredient list is pretty long because of the spices BUT I promise you, it’s worth it! The curry is based off 7 ingredient: onions, garlic, ginger, potatoes, chickpeas, crushed tomatoes and vegetable broth. And then for all the spices: indian curry powder, thyme, coriander, cumin, chili powder, cardamom, tumeric, nutmeg and all spice. Because there are so many spices going into this curry, if you don’t have one or two it’s not a huge deal and will still have lots of flavour to it.
How to Make Vegan Bombay Potatoes
I wanted to make this Vegan Bombay Potatoes super easy and quick. It’s made in 1 pot in just 30 minutes! Here’s a run down:
- Sautee garlic, onions and ginger.
- Add in the spices and cook until fragrant.
- Then add in the chopped potatoes and coat them with the spices.
- Add in the chickpeas, crushed tomatoes and vegetable, and let it all simmer for 15 minutes until thick!
DONE. All there is to do now is to eat!!
Any leftovers can be stored in the fridge in an airtight container for up to 4 days.
I hope you try this recipe and love it as much as I do! It’s so comforting, satisfying and perfect for the colder seasons. Tons of flavour- I really think you’ll really enjoy this recipe 🙂
More Delicious Vegan Curries to Try!
- Easy 15 Minute Red Lentil Dahl
- Vegan Massaman Curry
- Vegan Thai Green Curry
- Mango Coconut Tofu Curry
- Vegan Pumpkin Coffee Curry
- High Protein Vegan Red Thai Curry
If you recreate this Vegan Bombay Poatoes recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Bombay Potatoes
- Total Time: 30 mintues
- Yield: 4 Servings 1x
Description
This easy Vegan Bombay Potatoes recipe is made with hearty ingredients like potatoes and chickpeas. Made in just 30 minutes but still packed with so much incredible flavours!
Ingredients
- 1 medium onion, diced (140g)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 potatoes, cubed into dice sized pieces (450g)
- 1 19 oz can chickpeas (350g drained & rinsed)
- 1 19 oz can crushed tomatoes (532g)
- 2 cups vegetable broth (480 ml)
Spices:
- 1 tbsp indian curry powder
- 2 tsp thyme
- 1.5 tsp coriander
- 1.5 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cardamom
- 1/2 tsp tumeric
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp black pepper
- 1 tsp salt + more to taste
To Serve:
- Cooked rice
- Bread
- Cilantro, for garnish
Instructions
- Add chopped onions, garlic and ginger into a large shallow pot over medium high heat and sautee until onions are translucent (3 minutes).
- Add all the spices and fry for another 1 minutes, until fragrant.
- Add the potatoes and stir to coat them in the spices. If the potatoes and/or spices start sticking to the bottom, add some water a little bit at a time. Then add in the chickpeas, crushed tomatoes and vegetable broth. Once it starts to come to a strong simmer, bring the heat down to a medium and allow it to simmer for 15 minutes, uncovered until the potatoes are cooked through and the sauce becomes thick.
- Serve hot with some rice and/or bread and garnish with cilantro!
Notes
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10.5
- Sodium: 619mg
- Fat: 3.35
- Saturated Fat: 0.4
- Unsaturated Fat: 2.3
- Trans Fat: 0
- Carbohydrates: 56.5
- Fiber: 15.5
- Protein: 12
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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Really tasty. I didn’t have any Indian Curry Powder, but it was still excellent. Thank you!
I added a bell pepper with the onion and served over chopped cabbage to save on carbs. Was delicious. Next time I won’t add pepper flakes as that made it too spicy and maybe try adding the nutmeg that I omitted. I might try some coconut milk as mentioned in a previous comment.
I have made this something like 6-8 times in the past 5 months or so. I love it. Super easy!
Delicious! Found the recipe on pinterest. Was easy to make and tasted amazing.
Thanks this was very good as is and easy. Next time I may try less thyme and add some spicy curry powder. I served it with Persian cukes, tomatoes, lime juice, EVOO, and pomegranate molasses.
Thank you for this recipe! I fell in love with the Tasty Bite Bombay Potatoes and have been wanting to recreate it.
I do have a question though: On the spice list, the first one (and greatest quantity) is ‘Indian curry powder.’ I don’t have this spice so I checked the ingredient list of the Frontier-brand one that you linked to, and its just a combination of spices, primarily ones that you already include. It feels like it’s a bit redundant, so do you have an idea of how I could make this without the Indian curry powder? How much of each spice I could add?
Of the 10 ingredients in the curry powder, you already include 6 (Turmeric, Coriander, Cumin, Black Pepper, Cardamom, Garlic) in the recipe, leaving Lemon Powder, Lemon Peel, Cayenne, and Cinnamon.
I have all the spices individually except for Coriander, Cardamom, and freeze-dried whole lemon powder, so wondering what you think I could do to recreate the flavor? I’m very new to cooking, so experimenting with spices is intimidating!
Hi Paul, I see where you’re coming from. Honestly, you could just use the curry powder alone but I find adding each one too enhances each spice (I added more of the ones I particularly like). You could try doubling each spice (or x.5) until you like the flavour :). The spices you mentioned have a specific flavour so there isn’t really any sub. But because there are so many spices, you can omit it and just use the curry powder. Hope that helps!
Very easy to make and really tasty! We’ve made this twice now since discovering the recipe.
Delicious and easy recipe to follow! All of my non vegan friends were begging me for the recipe as soon as I posted a photo. I added a little coconut milk to mute some of the spices and to add a little sweetness but that was just my preference.
Super flavourful and delicious! The leftovers were even better as the spices all mellowed together. Loved it so much, and it was also so easy to make!
Hi Heidi,
Super happy you enjoyed! Cheers 🙂