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spicy potatoes and peas bombay potatoes

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


  • 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
  • teaspoons salt
  • ¾ cup frozen peas
  • ½-3/4 cup coconut milk
  • Basmati rice prepared according to package directions


  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 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Sodium 1740mg76%
Potassium 1281mg37%
Carbohydrates 58g19%
Fiber 7g29%
Sugar 8g9%
Protein 9g18%
Vitamin A 915IU18%
Vitamin C 39mg47%
Calcium 74mg7%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.