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Vegan Bombay Potato, Tomato & Aubergine Curry

Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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.

 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

Finely chop the 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).


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


Add the onions, garlic, ginger and chilli to the pan, reduce the heat to medium and cook for 3-5 minutes, stirring occasionally


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


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


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.


Stir for 30s to a minute, allowing the spices to cook up and awaken their flavours. Add the chopped potatoes and coat in the spices


Add 2 tbsp of water, pop the lid on and leave to cook for 10-15 mins, and stir regularly.


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. Bring to a boil then lower to a simmer for 10 minutes.


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

Nutrition Facts

Servings 4