-->
Fruit and Vegetable illustration

Vegan Bombay potato and tomato curry

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

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.

Serving suggestions for this Bombay potato recipe ;

Some of our favourite curry recipes

share a photo on instagram of this recipe

Vegan Bombay potato and tomato Curry


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.

Takes 25 minutes

Serves 4

Watch Video

Ingredients
 

  • 1 Aubergine
  • 2 Red Onions
  • 2 Cloves of Garlic
  • 1 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 x 400g Can of Chopped Tomatoes
  • 2 tbsp Maple Syrup
  • ½ tsp Black Pepper
  • 1 tsp Salt
  • Juice of half a lime
  • small bunch Fresh Coriander
  • 1 tbsp Flaked Almonds

Instructions
 

  • Peel and finely chop the 2 red onions, 2 cloves of garlic, 1/2 thumb size piece of ginger. Finely slice the red chilli (if you don't like it spicy, take out the seeds and the white membrane).
  • Put a large wide bottomed non-stick 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 into small pieces
  • Once the onion starts to brown, add in the 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.
  • Now it is time 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. Add this to the pan and 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

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
  P r i n t   R e c i p e

2 responses to “Vegan Bombay potato and tomato curry”

  1. Naomi says:

    5 stars
    My new favourite potato recipe!!! Delicious

  2. Izzy says:

    5 stars
    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!!!

Leave a Reply

Your email address will not be published.

Recipe Rating




Fruit and Vegetable illustration Fruit and Vegetable illustration

Weekly portion of plant-powered recipes, podcast & book recommendations,
healthy lifestyle inspiration and exclusive banging discounts.