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Vegan Bombay Potatoes

November 29, 2019 By Lisa Kitahara 18 Comments

Jump to Recipe
indian vegan bombay potatoes in a bowl with rice and cilantro on top landscape photo

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!

vegan bombay potatoes, chickpeas and tomatoes in a bowl with rice and cilantro on top

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 for vegan bombay potatoes

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.

step by step how to make vegan bombay potatoes with tomatoes chickpeas

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:

  1. Sautee garlic, onions and ginger.
  2. Add in the spices and cook until fragrant.
  3. Then add in the chopped potatoes and coat them with the spices.
  4. 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.

tomato potato chickpea curry with cilantro in a pot closeup shot

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 🙂

close up shot of potatoes and chickpeas in bombay potato curry

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
close up shot of potatoes and chickpeas in indian tomato potato 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


★★★★★

4.9 from 15 reviews

  • Author: Lisa Kitahara
  • Total Time: 30 mintues
  • Yield: 4 Servings 1x
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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

Units Scale
  • 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
  • ½ tsp cardamom
  • ½ tsp tumeric
  • ½ tsp nutmeg
  • ½ tsp all spice
  • ½ tsp black pepper
  • 1 tsp salt + more to taste

To Serve:

  • Cooked rice
  • Bread
  • Cilantro, for garnish

Instructions

  1. Add chopped onions, garlic and ginger into a large shallow pot over medium high heat and sautee until onions are translucent (3 minutes). 
  2. Add all the spices and fry for another 1 minutes, until fragrant. 
  3. 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.
  4. 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

Keywords: bombay potatoes, curry, curried potatoes indian recipes

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vegan bombay potatoes with chickpeas in a bowl pinterest

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Heidi Cecilie

    December 10, 2019 at 6:56 pm

    Super flavourful and delicious! The leftovers were even better as the spices all mellowed together. Loved it so much, and it was also so easy to make!

    ★★★★★

    Reply
    • Lisa Kitahara

      December 10, 2019 at 9:58 pm

      Hi Heidi,
      Super happy you enjoyed! Cheers 🙂

      Reply
  2. Liz

    April 16, 2020 at 8:54 pm

    Delicious and easy recipe to follow! All of my non vegan friends were begging me for the recipe as soon as I posted a photo. I added a little coconut milk to mute some of the spices and to add a little sweetness but that was just my preference.

    ★★★★★

    Reply
  3. Nancy @ NY Foodie Family

    May 30, 2020 at 4:25 pm

    Very easy to make and really tasty! We've made this twice now since discovering the recipe.

    ★★★★★

    Reply
  4. Paul

    July 05, 2020 at 5:37 am

    Thank you for this recipe! I fell in love with the Tasty Bite Bombay Potatoes and have been wanting to recreate it.

    I do have a question though: On the spice list, the first one (and greatest quantity) is 'Indian curry powder.' I don't have this spice so I checked the ingredient list of the Frontier-brand one that you linked to, and its just a combination of spices, primarily ones that you already include. It feels like it's a bit redundant, so do you have an idea of how I could make this without the Indian curry powder? How much of each spice I could add?

    Of the 10 ingredients in the curry powder, you already include 6 (Turmeric, Coriander, Cumin, Black Pepper, Cardamom, Garlic) in the recipe, leaving Lemon Powder, Lemon Peel, Cayenne, and Cinnamon.

    I have all the spices individually except for Coriander, Cardamom, and freeze-dried whole lemon powder, so wondering what you think I could do to recreate the flavor? I'm very new to cooking, so experimenting with spices is intimidating!

    Reply
    • Lisa Kitahara

      September 07, 2020 at 10:18 pm

      Hi Paul, I see where you're coming from. Honestly, you could just use the curry powder alone but I find adding each one too enhances each spice (I added more of the ones I particularly like). You could try doubling each spice (or x.5) until you like the flavour :). The spices you mentioned have a specific flavour so there isn't really any sub. But because there are so many spices, you can omit it and just use the curry powder. Hope that helps!

      Reply
  5. Julie

    September 07, 2020 at 11:50 pm

    Thanks this was very good as is and easy. Next time I may try less thyme and add some spicy curry powder. I served it with Persian cukes, tomatoes, lime juice, EVOO, and pomegranate molasses.

    ★★★★★

    Reply
  6. A Raghvani

    November 10, 2020 at 4:01 pm

    Delicious! Found the recipe on pinterest. Was easy to make and tasted amazing.

    ★★★★★

    Reply
  7. Rachelle Roosevelt

    January 22, 2021 at 12:02 am

    I have made this something like 6-8 times in the past 5 months or so. I love it. Super easy!

    ★★★★★

    Reply
  8. Kat

    January 24, 2021 at 10:20 pm

    I added a bell pepper with the onion and served over chopped cabbage to save on carbs. Was delicious. Next time I won’t add pepper flakes as that made it too spicy and maybe try adding the nutmeg that I omitted. I might try some coconut milk as mentioned in a previous comment.

    ★★★★★

    Reply
  9. Ryan

    January 30, 2021 at 11:38 pm

    Really tasty. I didn’t have any Indian Curry Powder, but it was still excellent. Thank you!

    ★★★★★

    Reply
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    February 14, 2021 at 3:14 pm

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    ★★★★★

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  12. Swevy

    May 11, 2021 at 10:26 am

    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!!! 💚🤗🌱

    ★★★★★

    Reply
  13. Sarah

    October 06, 2021 at 5:44 pm

    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!

    ★★★★★

    Reply
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    ★★★★★

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  16. Melissa Forde

    November 25, 2022 at 2:10 pm

    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!

    ★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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