Can I substitute the Aubergine?

Yes of course, aubergines work really well in this curry . But you could use tofu or courgette instead.

What if I don't have all the spices in the recipe?

No problem, simply use an equal amount of curry powder in place of all the different spices.

Can I freeze this dish?

Yes indeed it freezes really well and heats up great.

How am I best storing this?

Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.

Can I leave out the chilli if I don't like heat ?

Absolutely, just leave out if you prefer less spice.

How long does this dish last in the fridge?

It will last for 2 days in the fridge

Can I substitute the fresh coriander?

Yes, you can use parsley or your favourite leafy green herb.

Bombay Potato and Tomato Curry

Name: Bombay Potato and Tomato Curry
Ingredients: 2 medium red onions; 2 cloves of garlic; 1 red chilli (deseeded if preferred); ½ thumb-sized piece of fresh ginger; 1 aubergine; 400 g potatoes (leave the skin on if possible; remove blemishes); 1½ tsp salt; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp fennel seeds (reduce to ½ tsp if desired); ½ tsp ground turmeric; ½ tsp ground cardamom; 400 g tinned chopped tomatoes; 500 ml vegetable stock; Juice of ½ lime; 2 tbsp maple syrup; Salt and ground black pepper to taste; 20 g fresh coriander/cilantro; 20 g flaked almonds (toasted)

A traditional Bombay potato curry is usually a dry dish, but here we’ve elevated it with a saucier, stew-like twist. The aubergines become soft and ‘melt in your mouth,’ complementing the spiced potatoes perfectly. This recipe uses an array of spices for a rich, aromatic experience. If you prefer a milder aniseed flavour, reduce the fennel seeds to ½ tsp. The dish can be made oil-free if needed by using oil-free cooking techniques.

Takes

Serves 4

Ingredients

2 medium red onions
2 cloves of garlic
1 red chilli deseeded if preferred
½ thumb-sized piece of fresh ginger
1 aubergine
400 g potatoes leave the skin on if possible; remove blemishes
1½ tsp salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp fennel seeds reduce to ½ tsp if desired
½ tsp ground turmeric
½ tsp ground cardamom
400 g tinned chopped tomatoes
500 ml vegetable stock
Juice of ½ lime
2 tbsp maple syrup
Salt and ground black pepper to taste

To Serve:

20 g fresh coriander/cilantro
20 g flaked almonds toasted

Instructions

Prepare the Ingredients:
Peel and finely chop the onions and garlic.
Deseed and finely chop the chilli.
Peel and finely grate the ginger.
Chop the aubergine and potatoes into bite-sized pieces (leave the potato skin on if desired, ensuring any blemishes are removed).
Cook the Base:
Heat a large saucepan over high heat. Once hot, reduce to medium and add the chopped onions, garlic, ginger, and chilli. Cook for 3-4 minutes, stirring occasionally, until the onions start to brown. If the mixture begins to stick, add 2 tbsp of water to loosen.
Add Vegetables and Spices:
Add the chopped aubergine, potatoes, and spices (cumin, coriander, fennel seeds, turmeric, cardamom, and 1½ tsp salt) to the pan. Cover with a lid and cook for 10-15 minutes, stirring occasionally to prevent sticking. If the mixture sticks, deglaze the pan by adding a couple of tablespoons of water and scraping any caramelised bits from the bottom with a wooden spoon.
Finish Cooking:
Add the vegetable stock, tinned chopped tomatoes, and maple syrup to the pan. Season with ½ tsp black pepper and an additional tsp of salt. Cook for another 10 minutes to allow the flavours to blend.
Adjust Seasoning:
Taste and adjust the seasoning with more salt, black pepper, a squeeze of lime juice, or a pinch of chilli powder if desired.
Garnish and Serve:
Roughly chop the fresh coriander. Divide the curry between warmed bowls, garnish with chopped coriander and toasted flaked almonds, and serve.

Nutrition

Calories: 190kcalCarbohydrates: 41gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 996mgPotassium: 891mgFiber: 8gSugar: 15gVitamin A: 359IUVitamin C: 43mgCalcium: 74mgIron: 2mg

Video

Keyword Curry, plant-based, vegan

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3 Comments

Naomi says:

April 1, 2022 at 5:10 pm

My new favourite potato recipe!!! Delicious

Izzy says:

May 6, 2022 at 6:49 pm

The flavours were soo yummy.

Even though I tweaked it, used courgette and sweet potato added some soya chunks (which I soak beforehand) and pak Choi.

Very enjoyable thank you!!!

Bashayer says:

June 15, 2022 at 3:28 pm

Best reciepe ever! I made this so many times and it’s always a fav at my home, thank you so much for creating this delicious dish!

5 from 4 votes