Vegan Bombay Potato Curry.

Vegan Bombay Potato Curry

1. Saute red onion, garlic, ginger, red chili.

2. Add chopped aubergine and potato.

3. Add curry powder, or you can use fennel seed, coriander, turmeric, cumin.

4. Put lid on and let simmer for 10-15mins, stir once in awhile.

5. When potato is nearly cooked, which is when it becomes soft but not cooked yet, add water and chopped tomato. Also added chickpeas, red and yellow bell pepper.

6. Let simmer for another 10-15mins wihtout lid to let the water reduce and concentrate.

7. It is done when potato is cooked and aubergine is soft and broken down, not chewy or rubbery.

8. Add cilantro and lime juice. Also added some veges to be lightly cooked, I used okra and spinach.

9. Garnish: toasted cashew and almond slices, parsley, red chili, toasted sesame seed.

Inspired by @thehappypear .

First try. Love the flavours yums, hit the taste just nice. Thought I added too much water at first but it quickly reduced after simmering for awhile. Love the toasted cashew and almond slices too. Also some homemade sauerkraut at the side. Another good dish to meal prep. Batch made this and also extra servings of rice. Learning and getting better with every meal heh.

Satisfying meal. Blessed.