Vegan Bombay Potatoes

  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 mintues
  • Yield: 4 Servings 1x


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!



  • 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)


To Serve:

  • Cooked rice
  • Bread
  • Cilantro, for garnish


  1. Add chopped onions, garlic and ginger into a large shallow pot over medium high heat and sautee until onions are translucent (3 minutes). 
  2. Add all the spices and fry for another 1 minutes, until fragrant. 
  3. 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.
  4. Serve hot with some rice and/or bread and garnish with cilantro!


Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

  • Category: Entree
  • Method: Stove top
  • Cuisine: Indian


  • 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

Keywords: bombay potatoes, curry, curried potatoes indian recipes