Bombay Potato & Pea Vegan Curry

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute meal


3tbsp sunflower oil

1 brown onion, diced

800kg potatoes, cut into bite-sized chunks

100g frozen peas

Tomato Sauce:

Thumb-sized piece of ginger or 1tbsp ground ginger

2 large garlic cloves

8 large vine tomatoes

Spice Mix:

4tbsp tomato puree

2 green chillies, deseeded, halved and thinly sliced

1tsp black mustard seeds

1tbsp ground coriander

1tsp turmeric

1tbsp ground cumin

1tbsp garam masala


Small bunch of coriander, chopped


Place the potatoes on a suitable plate, cover with cling and cook in the microwave for 10 minutes on high

Meanwhile blitz the Tomato Sauce ingredients in a blender and set aside

Heat the oil in a large frying pan. Add the onion with a big pinch of salt and fry for 5 minutes. Add the Spice Mix ingredients, stir well and fry for a further two minutes. Add the Tomato Sauce and peas and bring to a simmer. Tip in the potatoes and heat through. Absolutely Delicious. Enjoy x

Copyright (c)

Published by misterrands


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