Bombay Potatoes and Chickpeas

with Seedy Green Beans and Chapatis

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Instructions

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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). 

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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

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3 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with pinch of salt. Fry for 5 min. Add the ginger-garlic pastecumin seedsturmericcoriander powderstock cube and garam masala. Fry for 2 min. Add the tomato pastetomatoesbrown sugar and chickpeas. Cook for 5-8 min.

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4 Cook green beans

Meanwhile, return the empty pot to a 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.

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5 Toss potatoes

Add the cooked potatoes to the spiced tomatoes with a pinch of chilli powder (spicy!). Cook for 2 min. Microwave the chapatis for 30 sec until hot. 

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6 Serve

Tear the fresh coriander over the Bombay potatoes and serve the beans and chapatis alongside. 

Tips for fussy eaters

This one isn't spicy, serve it with rice.

Pro 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.

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

Cooking Time: 30 min

Cals 809 · Prot 27 · Carbs 132 · Fat 26

Dairy-Free

Ingredients

Number of people

Potatoes

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 1 Piece
Garam masala 4 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 40 Grams
Salted vegan butter 20 Grams
Water 35 ML
Nigella seeds 10 Grams
Sesame seeds 10 Grams
Salt 0.5 Tsp
Chapati 4 Piece

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

Cooking Time: 30 min

Cals 809 · Prot 27 · Carbs 132 · Fat 26

Dairy-Free

Instructions

photo

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). 

photo

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

photo

3 Fry

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the onion with pinch of salt. Fry for 5 min. Add the ginger-garlic pastecumin seedsturmericcoriander powderstock cube and garam masala. Fry for 2 min. Add the tomato pastetomatoesbrown sugar and chickpeas. Cook for 5-8 min.

photo

4 Cook green beans

Meanwhile, return the empty pot to a 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.

photo

5 Toss potatoes

Add the cooked potatoes to the spiced tomatoes with a pinch of chilli powder (spicy!). Cook for 2 min. Microwave the chapatis for 30 sec until hot. 

photo

6 Serve

Tear the fresh coriander over the Bombay potatoes and serve the beans and chapatis alongside. 

Tips for fussy eaters

This one isn't spicy, serve it with rice.

Pro 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.

Ingredients

Number of people

Potatoes

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 1 Piece
Garam masala 4 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 40 Grams
Salted vegan butter 20 Grams
Water 35 ML
Nigella seeds 10 Grams
Sesame seeds 10 Grams
Salt 0.5 Tsp
Chapati 4 Piece
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