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Recipe - Bombay Veggies

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Not all Indian food, comes with a rich thick gravy, and Bombay Aloo is a classic dry potato curry dish which has served as the inspiration for this recipe.  I wanted to pump up the variety and nutrition of this dish a little, so I have added other vegetables apart from just potatoes.  Serve it as a vegetable accompaniment or as a main dish.

 
Ingredients

Serves 4 as Main or 8 as Side

• 500g potatoes, peeled and chopped into 2 cm chunks
• 500g orange sweet potato (Kumara) peeled and chopped into 2 cm chunks
• 250g cauliflower, broken into small florets
• 1 red onion, peeled and chopped into 2 cm chunks
• 2 Tbsp. rice bran oil or other light oil like canola or peanut for example.
• 3 Tbsp. korma curry paste
• 1 Tsp. salt
• 60g baby spinach
• 2 Tbsp. pumpkin seeds

 
Method

• Pre-heat the oven to 180C fan forced or 200C regular.
• Place the potatoes, sweet potatoes, cauliflower, onion, oil curry paste and salt in a plastic bag and massage until all the vegetables are coated in the paste.
• Spread out the contents of the bag onto a large baking sheet which has been lined with backing parchment.
• Bake uncovered for 1 hour or until the vegetables are just soft.
• Stir through the baby spinach leaves and the pumpkin seeds. 
• Serve.

About the Recipe

• This recipe is suitable for vegetarians and vegans
• You might think that 60g of baby spinach is being quite prescriptive, but really go with what you have or what you like.  I only used this measure because it is the size of the bag that my local supermarket sells.
• Curry pastes are readily available in the international aisle of most supermarkets these days.  Not to be confused with curry simmer sauces, which are quite a different thing altogether.   I used the "Patak" brand korma curry paste, but "Sharwoods" do a good curry paste also.  Use what you like.
• Left over are great for the lunch box, either cold or reheated.

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