This Bombay potato recipe is our take on the classic Indian recipe. In our vegan version we add aubergine and cook it until they melt in your mouth, they go perfectly with the potatoes. This is a great family dish and easy to make for batch cooking and freezing. Enjoy!
Prep time : 5 mins | Cook time : 20 mins | Total time : 25 mins |
Makes: 4 Servings | Difficulty: Beginner
This Vegan Bombay potato and tomato curry recipe is so comforting. Our take on the the classic Indian dish is tasty, easy to make and great for batch cooking and freezing, it ticks all the boxes. It is one of our go to curry recipes and the potatoes and aubergines soak up all the delicious spices and are melt in your mouth tender when cooked. This potato curry recipe works great as a main course with some naan or pita and vegan yoghurt or as a great side dish served with salad and any of your other favourite Curry recipes.
FAQ – frequently asked questions
Yes of course, aubergines work really well in this curry . But you could use tofu or courgette instead.
No problem, simply use an equal amount of curry powder in place of all the different spices.
Yes indeed it freezes really well and heats up great.
Store it in a reusable tub in the fridge. It will last for 2 days in the fridge.
Absolutely, just leave out if you prefer less spice.
It will last for 2 days in the fridge
Yes, you can use parsley or your favourite leafy green herb.
Some of our favourite curry recipes