Bombay Potatoes and Chickpeas

Name: Bombay Potatoes and Chickpeas with Seedy Green Beans and Chapatis
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Potatoes; 1 Piece of Red onion; 1 Piece of Tomatoes; 240 Grams of Chickpeas; 1 Tbsp of Vegetable oil; 15 Grams of Ginger garlic paste; 2 Grams of Cumin seeds; 2 Grams of Turmeric powder; 2 Grams of Coriander powder; 1 Piece of Vegetable stock cube; 5 Grams of Garam masala; 30 Grams of Tomato paste; 5 Grams of Brown sugar; 2 Grams of Chilli powder; 15 Grams of Fresh coriander; 250 Grams of Green beans; 6 Grams of Curry leaves; 40 Grams of Cashew nuts; 20 Grams of Salted vegan butter; 35 ML of Water; 10 Grams of Nigella seeds; 10 Grams of Sesame seeds; 1 Tsp of Salt; 4 Piece of Chapati

with Seedy Green Beans and Chapatis

In this recipe you'll simmer potatoes in mildly spiced tomatoes and serve them with chapatis.

174 Reviews

Cals 902 · Prot 36 · Carbs 135 · Fat 30

Vegan

30 min

Bombay Potatoes and Chickpeas with Seedy Green Beans and Chapatis

In this recipe you'll simmer potatoes in mildly spiced tomatoes and serve them with chapatis.

174 Reviews

Cals 902 · Prot 36 · Carbs 135 · Fat 30

Vegan

Ingredients

Potatoes

600 Grams

Red onion

1 Piece

Tomatoes

1 Piece

Chickpeas

240 Grams

Vegetable oil

1 Tbsp

Ginger garlic paste

15 Grams

Cumin seeds

2 Grams

Turmeric powder

2 Grams

Coriander powder

2 Grams

Vegetable stock cube 15*

1 Piece

Garam masala

5 Grams

Tomato paste

30 Grams

Brown sugar

5 Grams

Chilli powder

2 Grams

Fresh coriander

15 Grams

Beans

Green beans

250 Grams

Curry leaves

6 Grams

Cashew nuts 1*2*

40 Grams

Salted vegan butter

20 Grams

Water

35 ML

Nigella seeds 13*

10 Grams

Sesame seeds 3*

10 Grams

Salt

0.5 Tsp

Chapati 10*11*

4 Piece

Allergens

*15 Celery, *1 Peanuts, *2 Tree Nuts, *13 Mustard, *3 Sesame Seeds, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3773 / 902
Fats (g)	29.9
of which saturated (g)	8.4
Carbohydrates (g)	135
of which sugars (g)	18.2
Fibers (g)	25.5
Proteins (g)	35.5
Salt (g)	2.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Peel and chop the potatoes into bite-size cubes.
Add them to a pan of salted boiling water.
Cook the potatoes over a medium heat for 15 min or until soft.
Once soft, drain and leave them to steam dry in a colander (reserve the pot, no need to wash it).

Tip! Add the potatoes to cold water and bring to a boil from there. It'll take longer, but the potatoes will cook more evenly.

2 Prep

Meanwhile, peel and finely chop the onion.
Finely chop the tomatoes.
Drain the chickpeas.
Trim the green beans.
Pick the curry leaves.
Finely chop the cashew nuts.

3 Fry

Heat a pan over a medium-high heat with a drizzle of oil.
Once hot, fry the onion with pinch of salt for 5 min.
Add the ginger-garlic paste, cumin seeds, turmeric, coriander powder, stock cube and garam masala.
Fry for 2 min.
Add the tomato paste, tomatoes, brown sugar and chickpeas.
Cook for 5-8 min.

4 Cook green beans

Meanwhile, return the empty pot to medium-high heat with the butter and measured water.
Once boiling, add the green beans and curry leaves.
Cover and cook for 2 min.
Add the nigella seeds, sesame seeds, chopped cashew nuts and a generous pinch of salt.
Cover with a lid and cook for 5 min.