This easy Vegan Bombay Potatoes recipe is made with hearty ingredients like potatoes and chickpeas. Made in just 30 minutes but still packed with so much incredible flavours!
Back in university, I always had some of these 1 minute pre-made curry packets that I would have for emergency meals. One of my absolute favourite was the Bombay Potatoes: tender soft potatoes and chickpeas covered in this gravy like tomato sauce… it was sooo good (it didn’t even taste like a minute meal).
Now that the weather is starting to get really cold, I’ve been seriously craving Bombay Potatoes BUT I really wanted to make my own version of it because buying minute meals can be $$$ AND homemade is almost always better 😜. Bombay potatoes, I learned is actually a dry dish that sometimes uses tomatoes, but since I wanted to recreate the Tasty Bites one, this version of Vegan Bombay Potatoes is more sauce-y.
Ingredients in Vegan Bombay Potatoes
The ingredient list is pretty long because of the spices BUT I promise you, it’s worth it! The curry is based off 7 ingredient: onions, garlic, ginger, potatoes, chickpeas, crushed tomatoes and vegetable broth. And then for all the spices: indian curry powder, thyme, coriander, cumin, chili powder, cardamom, tumeric, nutmeg and all spice. Because there are so many spices going into this curry, if you don’t have one or two it’s not a huge deal and will still have lots of flavour to it.
How to Make Vegan Bombay Potatoes
I wanted to make this Vegan Bombay Potatoes super easy and quick. It’s made in 1 pot in just 30 minutes! Here’s a run down:
- Sautee garlic, onions and ginger.
- Add in the spices and cook until fragrant.
- Then add in the chopped potatoes and coat them with the spices.
- Add in the chickpeas, crushed tomatoes and vegetable, and let it all simmer for 15 minutes until thick!
DONE. All there is to do now is to eat!!
Any leftovers can be stored in the fridge in an airtight container for up to 4 days.
I hope you try this recipe and love it as much as I do! It’s so comforting, satisfying and perfect for the colder seasons. Tons of flavour- I really think you’ll really enjoy this recipe 🙂
More Delicious Vegan Curries to Try!
- Easy 15 Minute Red Lentil Dahl
- Vegan Massaman Curry
- Vegan Thai Green Curry
- Mango Coconut Tofu Curry
- Vegan Pumpkin Coffee Curry
- High Protein Vegan Red Thai Curry
If you recreate this Vegan Bombay Poatoes recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Bombay Potatoes
- Total Time: 30 mintues
- Yield: 4 Servings 1x
Description
This easy Vegan Bombay Potatoes recipe is made with hearty ingredients like potatoes and chickpeas. Made in just 30 minutes but still packed with so much incredible flavours!
Ingredients
- 1 medium onion, diced (140g)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 3 potatoes, cubed into dice sized pieces (450g)
- 1 19 oz can chickpeas (350g drained & rinsed)
- 1 19 oz can crushed tomatoes (532g)
- 2 cups vegetable broth (480 ml)
Spices:
- 1 tbsp indian curry powder
- 2 tsp thyme
- 1.5 tsp coriander
- 1.5 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cardamom
- 1/2 tsp tumeric
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1/2 tsp black pepper
- 1 tsp salt + more to taste
To Serve:
- Cooked rice
- Bread
- Cilantro, for garnish
Instructions
- Add chopped onions, garlic and ginger into a large shallow pot over medium high heat and sautee until onions are translucent (3 minutes).
- Add all the spices and fry for another 1 minutes, until fragrant.
- Add the potatoes and stir to coat them in the spices. If the potatoes and/or spices start sticking to the bottom, add some water a little bit at a time. Then add in the chickpeas, crushed tomatoes and vegetable broth. Once it starts to come to a strong simmer, bring the heat down to a medium and allow it to simmer for 15 minutes, uncovered until the potatoes are cooked through and the sauce becomes thick.
- Serve hot with some rice and/or bread and garnish with cilantro!
Notes
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Entree
- Method: Stove top
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10.5
- Sodium: 619mg
- Fat: 3.35
- Saturated Fat: 0.4
- Unsaturated Fat: 2.3
- Trans Fat: 0
- Carbohydrates: 56.5
- Fiber: 15.5
- Protein: 12
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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This recipe is absolutely amazing! The spice ratio = perfection. I’ve never left a review on a recipe before, but I had to for this! Definitely adding this to my regular rotation. I might add some spinach next time for some more veg.
Your recipe is a faithful rendition of the Tasty Bites version, and much cheaper per serving. I wanted to add even more protein an make it spicier, so I added a 15 oz. can of Ranch Style Beans with Jalapeno and a drained can of Great Value diced tomatoes with green chilies. I found it quite good with or without rice.
I think I used the wrong potatoes or maybe I did something wrong, cus they took much longer to cook through and never really got soft like you would want for a curry. Maybe I should have used Russet potatoes? But other than that it was good. I also added in some tofu cus there’s a place I get vegan Indian food from that subs tofu for paneer and they have this incredible paneer aloo gobi that this reminded me of. I would definitely make it again!
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I’ve made this plenty of times and it’s one of my favorite go-to easy meals
I have it with quinoa for extra protein
Love it!
Super tasty and delicious one pot meal. Hearty comfort food with lots of flavour. Have made this dish several times. Just try it! Soooo good!!! 💚🤗🌱
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