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spicy potatoes and peas bombay potatoes

Spicy Potatoes and Peas (Bombay Potato Recipe).

Kelly Roenicke
Spicy potatoes and peas are the foundation of this Indian inspired dish. You'll love this Bombay Potato recipe.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine Dairy Free, gluten free, vegan.
Servings 2 -4
Calories 433 kcal

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
 

  • 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.

Nutrition

Calories: 433kcalCarbohydrates: 58gProtein: 9gFat: 19gSaturated Fat: 11gSodium: 1740mgPotassium: 1281mgFiber: 7gSugar: 8gVitamin A: 915IUVitamin C: 39mgCalcium: 74mgIron: 5.7mg
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