budget
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.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1/2 teaspoon ground ginger
- 2/3 teaspoons salt
- 3/4 cup frozen peas
- 1/2-3/4 cup coconut milk
- Basmati rice (prepared according to package directions)
Instructions
- 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.