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Bombay potato curry (Ve)

Image of Bombay-potato-curry.JPG for Bombay potato curry (Ve)

Turn your favourite Indian side dish into a delicious, flavourful vegan curry. Easy, quick and perfect for a mid-week dinner.

SERVES 4 Ready in 35 minutes


  • 750g pack Co-op British baby potatoes, larger ones halved
  • 280g Co-op basmati rice
  • 1 tbsp Co-op vegetable oil
  • 1 onion, finely chopped
  • 1 chilli, deseeded and finely chopped
  • 2 garlic cloves, crushed
  • ½ x 25g pack coriander, leaves and stalks chopped separately, plus leaves to garnish
  • 1½ tsp each garam masala and ground cumin
  • 1 tsp turmeric
  • 400ml can Co-op light coconut milk
  • 175ml vegetable stock, made with ½ cube


  1. Put the potatoes in a large pan of boiling water, bring back to the boil and simmer for 10 mins. Drain and set aside.
  2. Meanwhile, cook the rice according to the pack instructions. Heat the oil to medium-high in a large, deep frying pan. Add the onion, chilli, garlic and coriander stalks, cook for 5 mins, then stir in the potatoes and spices. Fry for 5 mins more before pouring in the coconut milk and stock. Season, reduce the heat, then simmer for 10-15 mins until the sauce has thickened a bit and the potatoes are tender. Stir in the chopped coriander leaves.
  3. Divide the rice between 4 shallow bowls and top with the curry, then garnish with the coriander leaves before serving.

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