The Whole Food Plant Based Cooking Show
Bombay Potatoes
Calories: 240kcal
Looking for a way to jazz up those potatoes? This Plant Based Vegan Bombay Potato recipe packs a powerful punch when it comes to flavor. Cubes of soft earthy potatoes swimming in an Indian spiced tomato sauce is exactly what these cool fall evenings call for.
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Ingredients
- 5 Yukon gold potatoes medium size
- 2 onions one diced and one quartered
- 3 cloves garlic minced
- 14 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 cup water
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ginger powder
- 1 teaspoon curry powder
- 1 tablespoon lemon juice
- 2 teaspoons tamari
- ½ teaspoon garam masala
Instructions
- Sauté the diced onion.
- Blend together the quartered onion, garlic, diced tomatoes and tomato paste and water.
- Pour into the sautéd onions along with the cubed potatoes and stir well.
- Cover and cook on medium high heat for at least 15 minutes or until the potatoes are almost soft.
- Add the lemon juice and spices except for the garam masala and cook uncovered for another 10 minutes to let the sauce thicken.
- Stir in the tamari and garam masala and let cook for a couple minutes.
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Nutrition
Calories: 240kcal | Carbohydrates: 52g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 258mg | Potassium: 1330mg | Fiber: 8g | Sugar: 10g | Vitamin A: 718IU | Vitamin C: 62mg | Calcium: 84mg | Iron: 4mg
