Category, , , DifficultyBeginner

Cooking for yourself can be so simple once you know some core principles around quantities and cooking methods. We break down this Bombay curry so you can easily change out any ingredient to make it your own and guarantee it will be just as delicious.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients
 1 Aubergine
 2 Red Onions
 2 Cloves of Garlic
 Thumb sized piece of ginger
 1 Red Chilli
 400 g Potatoes
 1 tsp Fennel Seeds
 1 tsp Ground Coriander
 ½ tsp Ground Cardamon
 ½ tsp Ground Turmeric
 1 tsp Ground Cumin
 400 ml Vegetable Stock
 1 Can of Chopped Tomatoes
 2 tbsp Maple Syrup
 ½ tsp Black Pepper
 1 tsp Salt
 Juice of half a lime
 Fresh Coriander
 Flaked Almonds

1

Prep your base veg and dice 2 red onions, 2 cloves of garlic, 1/2 thumb size piece of ginger and one red chilli (if you don't like it spicy, take out the seeds and the white membrane).

2

Put your pan on a high heat and add 1 tbsp of oil.

3

Add the onions, garlic, ginger and chilli to the pan.

4

While the base veg is cooking, chop the aubergine into small pieces and the potatoes (400 g).

5

Once the onion starts to brown, add in the full aubergine and a generous pinch of salt.

6

Add fennel seeds (1 tsp), ground coriander (1 tsp), 1/2 tsp of ground cardamon, 1/2 tsp of ground turmeric and 1 tsp ground cumin.

7

Stir for 30s to a minute, allowing the spices to cook up and awaken their flavours.

8

Reduce the heat to medium, pop the lid on and leave for 10-15 mins, stirring regularly.

9

To make the sauce, add 400ml of regular vegetable stock, 1 can of chopped tomatoes, 2 tbsp of maple syrup, 1/2 tsp of black pepper and a tsp of salt.

10

Season to taste, add juice of half a lime and sprinkle with coriander and flaked almonds.

 

Ingredients

Ingredients
 1 Aubergine
 2 Red Onions
 2 Cloves of Garlic
 Thumb sized piece of ginger
 1 Red Chilli
 400 g Potatoes
 1 tsp Fennel Seeds
 1 tsp Ground Coriander
 ½ tsp Ground Cardamon
 ½ tsp Ground Turmeric
 1 tsp Ground Cumin
 400 ml Vegetable Stock
 1 Can of Chopped Tomatoes
 2 tbsp Maple Syrup
 ½ tsp Black Pepper
 1 tsp Salt
 Juice of half a lime
 Fresh Coriander
 Flaked Almonds

Directions

1

Prep your base veg and dice 2 red onions, 2 cloves of garlic, 1/2 thumb size piece of ginger and one red chilli (if you don't like it spicy, take out the seeds and the white membrane).

2

Put your pan on a high heat and add 1 tbsp of oil.

3

Add the onions, garlic, ginger and chilli to the pan.

4

While the base veg is cooking, chop the aubergine into small pieces and the potatoes (400 g).

5

Once the onion starts to brown, add in the full aubergine and a generous pinch of salt.

6

Add fennel seeds (1 tsp), ground coriander (1 tsp), 1/2 tsp of ground cardamon, 1/2 tsp of ground turmeric and 1 tsp ground cumin.

7

Stir for 30s to a minute, allowing the spices to cook up and awaken their flavours.

8

Reduce the heat to medium, pop the lid on and leave for 10-15 mins, stirring regularly.

9

To make the sauce, add 400ml of regular vegetable stock, 1 can of chopped tomatoes, 2 tbsp of maple syrup, 1/2 tsp of black pepper and a tsp of salt.

10

Season to taste, add juice of half a lime and sprinkle with coriander and flaked almonds.

Vegan Bombay Potato, Tomato & Aubergine Curry

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