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Bombay potato curry

A delicious melt in your mouth curry based around potatoes, aubergines/egg plant and spices. This one is very straightforward to make and a real crowd pleaser. We do use quite a lot of spices in this dish but if you don't have them or want to make it simpler then just use 2 tablespoons of curry powder instead! 
Serves 4 
Takes 30 mins


2 red onion

1 small thumb sized piece ginger

3 cloves garlic

1 red chilli

1 tbsp oil

1 aubergine

600g potatoes

1 tsp fennel seed

1 tsp ground coriander

1/2 tsp ground cardamon

1/2 tsp turmeric

1 tsp ground cumin

1/2 tsp black pepper

1 tsp salt

500ml veg stock

1 400ml tin chopped tomatoes

2 tbsp maple syrup

juice of half lime

small bunch of coriander

flaked almond.



Peel and finely chop the garlic, ginger and onion. Finely chop the aubergine. Leave the skin on the potatoes and chop them into bite size pieces.

Put a pan on a high heat, add 1 tbsp oil and leave to heat up. Once hot add the prepped onion, garlic, ginger and chilli and cook for about 4 minutes stirring regularly.

Add the chopped aubergines and potatoes along with the salt, the spices ( fennel seed, ground coriander, ground cardamon, turmeric, ground cumin, black pepper) and 100ml of veg stock give a good stir and mix everything well. Reduce heat to medium, put a lid on and stew for 10  minutes stirring occasionally. If anything starts to stick to the bottom of the pan add a few more tablespoons of water/veg stock. The potatoes should be soft but not cooked. Now its time to add the sauce ingredients. Add the rest of the veg stock, tinned tomatoes, maple syrup and turn the heat up high. Bring to the boil, then reduce to a simmer for 10-15 minutes until the potatoes are soft and cooked through, once they are done the dish is ready to serve. Finely chop some coriander and garnish with this along with the flaked almond.




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