Spicy potatoes and peas in a delicious dairy free sauce – easy gluten free and vegan comfort food.
Oh, boy, it has been a rough couple of days over here. Both boys have a nasty cold, and it is not fun at all! I hate when my babies are sick. And this cold has quite a grip on both of them. Darryl and I are hanging on, taking our vitamin C and eating tons of garlic to try and stay well.
I did want to share this recipe for Bombay Potatoes with you today, though, because it is so perfect for the kinds of days we’ve been having here: grey, cold, windy, and wet. And it’s so easy, so if you are exhausted, like I am, you can still make this dish and not mess it up. And also because, Indian food? Well, you can never have too much of it in my book.
Darryl calls these Bombay Potatoes, because they are similar to a side dish that’s on the menu at one of our favorite Indian restaurants. It is a bit different, though, I used different spices and added peas. You can adjust the spice level to your liking, just add more or less curry powder. I’ll be making these again today, because I think all the turmeric and curry help keep the germs at bay, too!
Spicy Potatoes and Peas (Bombay Potato Recipe).
- Cook the onion and minced garlic in the olive oil over medium heat until softened, about five minutes.
- Add the potatoes, broth, and spices and bring to a boil. Reduce heat to a simmer.
- Simmer until potatoes are soft, about 20-30 minutes. Stir in the almond milk, and add the peas. Cook until heated through.
- Serve over Basmati rice.
Makes two large entrée servings, or four side servings.
Have you recreated any of your favorite restaurant dishes at home?