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Home » Dairy Free » Spicy Potatoes and Peas (Bombay Potato Recipe).

Spicy Potatoes and Peas (Bombay Potato Recipe).

Nov 7, 2013 · Modified: Oct 26, 2017 by Kelly Roenicke · 4 Comments

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Spicy potatoes and peas in a delicious dairy free sauce – easy gluten free and vegan comfort food.

spicy potatoes and peas

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.

bombay potatoes

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 potatoes
5 from 1 vote
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Spicy Potatoes and Peas (Bombay Potato Recipe).

Spicy potatoes and peas are the foundation of this Indian inspired dish. You'll love this Bombay Potato recipe.

Course Dinner
Cuisine Dairy Free, gluten free, vegan.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 -4
Calories 433 kcal
Author Kelly Roenicke

Ingredients

  • 2 Russet potatoes peeled and diced
  • 1 medium onion chopped
  • 1 garlic clove minced
  • 1 Tablespoon olive oil
  • 2 cups vegetable broth
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • ½ teaspoon ground ginger
  • â…” teaspoons salt
  • ¾ cup frozen peas
  • ½-3/4 cup coconut milk
  • Basmati rice prepared according to package directions

Instructions

  1. Cook the onion and minced garlic in the olive oil over medium heat until softened, about five minutes.
  2. Add the potatoes, broth, and spices and bring to a boil. Reduce heat to a simmer.
  3. Simmer until potatoes are soft, about 20-30 minutes. Stir in the almond milk, and add the peas. Cook until heated through.
  4. Serve over Basmati rice.
Nutrition Facts
Spicy Potatoes and Peas (Bombay Potato Recipe).
Amount per Serving
Calories
433
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
11
g
69
%
Sodium
 
1740
mg
76
%
Potassium
 
1281
mg
37
%
Carbohydrates
 
58
g
19
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
9
g
18
%
Vitamin A
 
915
IU
18
%
Vitamin C
 
39
mg
47
%
Calcium
 
74
mg
7
%
Iron
 
5.7
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.

Makes two large entrée servings, or four side servings.

Have you recreated any of your favorite restaurant dishes at home?

Potatoes and peas in a creamy, spicy, dairy free sauce. Easy vegan and gluten free comfort food.

Related

« Three Ingredient Black Bean Soup.
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Filed Under: Dairy Free, food, Gluten Free, Main Dishes, Recipes, Vegan Tagged With: Dairy Free, Egg Free, Fish Free, Gluten Free, Grain Free, Mustard Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, top 8 allergy free recipe, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Kathleen Smith-Jones

    November 15, 2016 at 11:12 am

    5 stars
    Love this recipe but confused about ingredients. Ingredient list says coconut milk, method instructions say to add almond milk. I have been using canned coconut milk but was wondering if almond milk would work?

    Reply
  2. Natalie @ Tastes Lovely

    November 07, 2013 at 12:00 pm

    This looks delicious! I have been on an indian food kick lately. So yummy on cold days. And I just noticed yesterday that Trader Joe’s started carrying tumeric. Win!

    Hope your family feels better soon.

    Reply
    • Kelly

      November 08, 2013 at 12:17 pm

      Thanks, Natalie! Yes, Indian food is my favorite during the winter months! Or really, all year, I suppose, who am I kidding?

      Reply

Trackbacks

  1. Chrysanthemums Blog says:
    November 10, 2016 at 5:37 am

    5 X 8 Bombay Russet

    […] She believes that you can enjoy amazing, easy recipes even when cooking for mult […]

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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