"A delicious and quick one pot vegan Bombay potato recipe."
Vegan Bombay Potatoes
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Prep time 15mins
Cook time 1hr
Serves or Makes: 4
Recipe Card
ingredients
- 1 (1-inch) piece ginger, minced
- 4 cloves garlic, minced
- 1 medium red onion, finely chopped
- 1 small red chili, sliced
- 1 medium red bell pepper, chopped
- 1 medium eggplant, chopped
- 2 pounds potatoes, chopped
- 1 (13.5 ounce) can coconut milk
- 6 ounces tomatoes, chopped
- 2 cups vegetable stock
- 7 ounces chickpeas
- 1/4 cup curry paste
- 2 tablespoons pomegranate seeds
Method
Step 1
In a large pot on medium heat, gently fry the ginger, garlic, red onion and chili. Once fragrant and soft, about 5 minutes, add the eggplant, red pepper and tomatoes. Cook for 10 minutes.
Step 2
Add the curry paste and stir to combine. Fry the curry paste for 1-2 minutes, or until it's aromatic. Then, add the vegetable stock and put a lid on the pot. Simmer for 15 minutes.
Step 3
After 15 minutes, add the coconut milk and tomatoes and stir to combine. Season with salt and pepper and simmer for an additional 25 minutes, stirring occasionally.
Step 4
While the potatoes are cooking, cook the chickpeas. In a small saute pan, heat the oil and dry the chickpeas with salt and pepper until they turn golden brown, about 5 minutes.
Step 5
Serve the potatoes over rice and top with crispy chickpeas. Top with pomegranate seeds. Enjoy!