The longest thing about this dish is peeling the potatoes and waiting for them to boil! It’s well worth the wait though.
Mumbai (offensive) Bombay potatoes are as much a quick snack as they are a side dish to go with curry and rice; personally, I love to scoop them into some paratha and scoff them!
This recipe is completely vegan and contains no small children or rabbits. In fact, it’s fucking pukka.
Serves 4-6 people
Generous pinch of salt
3 large potatoes (around 1KG in total), halved
15g root ginger, peeled
3 garlic cloves, peeled
2 large tomatoes, one quartered,
the other cut into slim wedges. You can also use tinned chopped tomatoes if you wish!
4 tbsp vegetable oil
¾ tsp cumin seeds
1 tsp mustard seeds
1 large onion, roughly chopped
2/3 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½–¾ tsp chilli powder
Large handful of chopped coriander leaves
Boil a large pot of water and salt it well. Place in the peeled potatoes and boil until tender (up to 30 minutes). Drain, then cube or half the potatoes.
Blend together the ginger, garlic and quartered tomato until smooth.
Heat the oil in a large non-stick frying pan.
Add the cumin and mustard seeds and, once the cumin starts to darken, add the onion.
Cook for a minute before adding the ginger and garlic mixture, the ground spices and salt.
Sauté gently for one to two minutes or until the garlic smells cooked. If you are not sure, taste.
Add the tomato wedges, stir well and cook for three to four minutes. Tip in the potatoes and cook for three to five minutes to absorb the flavours.
Check the seasoning, salt to taste and stir in the chopped coriander and serve.
It’s turning bloody cold; so I decided to have another go at making the veg vegan curry!
For the general list of ingredients, see this previous blog entry here:
I used a tin of chopped tomatoes and popped some squished up organic tomatoes into puree to give it a different base; I also left the onion chunkier than last time, didn’t use a blender at all!
There was also no spinach left in the fridge, so I threw in a load of new boiled potatoes along with some beans and a bit of lime juice.
I’m definitely much happier with this version of the curry; the absorbing nature of chickpeas definitely makes for a better consistency!!!
Oh, and I also have a Tefal ‘Madras’ curry pan which is very cool! Bit better than the wok, sure you’ll agree!
Bud bud bud.
I decided to take up the challenge of ‘Veganuary’ and have adopted a totally vegan diet for the entirety of January; so far, I’m happy to say, it’s been a fucking piece of piss.
With this curry, you can probably add just about any veg that you want; next time, I’m going to add some boiled potatoes and a little more chilli!
As you can see, I cooked it in a wok (it’s not just for Chinese food you know!) and the curry was a little more liquid based than I would have preferred, which I put down to the reduced amount of chickpeas.
Once it’s drained off (as per the tupperware box picture), it’s fantastic to keep for lunches.
Very healthy, doesn’t half make you fart though!
1 onion, chopped
2 garlic cloves, chopped
3cm ginger, grated
6 ripe tomatoes
200g of tinned chopped tomatoes
1/2 tbsp oil
1 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
Pinch of chilli flakes
1 tsp of yeast extract (Marmite)
4 tbsp lentils
6 tbsp coconut cream
1 head of broccoli, broken into small florets
400g Chickpeas, drained
200g of Butter beans or similar
100g baby spinach leaves
1 lemon, halved
1 tbsp toasted sesame seeds
1 tbsp chopped cashew nuts
- Put the onion, garlic, ginger and tomatoes in a food processor or blender and whiz to a purée.
- Heat oil in a large pan. Add the spices, fry for a few secs and add purée and yeast extract.
- Bubble together for 2 mins, then add lentils and coconut cream.
- Cook until lentils are tender, then add the broccoli and cook for 4 mins.
- Stir in chickpeas and spinach, squeeze over lemon and swirl through sesame and cashew mixture.
- Serve with rice and toasted pitta bread, if you are so inclined!
I used to love going to Yufa in Whitehorse Road, Croydon; located just around the corner from Limes Road studios, Kebabs and Pizza were often scoffed here in between music sessions and Anglo-Indian shenanigans.
From memory, it was originally located a bit further up the road, but they were so reliant on our business that they moved 20 or so shops closer to Alex’s place.
Why did I wait so long!?! For 30 odd years I turned my nose up at offerings of Pie and Mash, freshly sourced from Tooting by Dad and more recently, Mum scuttling back with take away from Wallington.
I’ll be honest, the mere sight of pie and mash when I was a kid, made me gag. But no more, I’m converted.
I decided to take Mum to Byrnes pie and eel house in wallington for her birthday. Mick and his wife often drop some in when Mum’s not up to the walk and I could not be in any more awe at their respect for her than I am.
Mick actually gave her meal for free because it’s her birthday today and I thought that was out of this World.
It’s fantastic seeing the positive impact they have made in a community that is otherwise drowning in Halal chicken shops. Old school and traditional in every way.
The pies are fresh, deliciously tasty along with lovely mash and liquor. Absolutely marvellous.
Don’t hesitate to try, you won’t regret it trust me!
My only regret was not leaving room for pudding. But Il’l be back! Oh yes!
Happy Birthday Mum.