Bombay (or Mumbai…take your pick) Potatoes

Life has been pretty busy at our house of late so I haven’t been cooking much.

This is a reasonably quick vegetarian curry that is light and flavourful.

Ingredients:
2 Tbsp vegetable oil
1 large onion diced
3 Tbsp curry paste (I used Patak’s Bombay Curry paste but you could use whatever kind you like)
6-8 small to medium sized red skinned potatoes (I used Fraser Valley Organic), diced
2 c water
1 can whole tomatoes
1 can organic chickpeas, strained and rinsed.

Method:

1. Heat oil in a large pot and gently fry the diced onion until translucent.
2. Add the curry paste and continue frying for 3 minutes. Don’t skip this step. It makes the flavours of the spiced meld together.
3. Add the potatoes and stir to coat.
4. Add the water and stir until all the paste is incorporated.
5. Bring to a boil and reduce heat to a simmer. Cover and simmer for 30 minutes (or until potatoes are softened).
6. Add the tomatoes and break them up a little. Cover and simmer another 20 minutes.
7. Add the chickpeas and heat through.
8. Serve with yoghurt if you like.

I didn’t add carrot but I think next time I will add a cup of chopped carrot with the potatoes.