Spicy Potatoes and Peas (Bombay Potato Recipe).

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!

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
• ⅔ 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?