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Vegan Bombay Potatoes


  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • 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!


Scale

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:

To Serve:

  • Cooked rice
  • Bread
  • Cilantro, for garnish

Instructions

  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!


Notes

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

  • 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

Keywords: bombay potatoes, curry, curried potatoes indian recipes