Bombay Potato and Tomato Curry
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