Bombay potato curry

This can be a complete meal by itself, or served as an accompaniment to a meat dish.

Bombay potato curry


Serves 4

500g small boiling or new potatoes, halved
1 Tbsp canola oil
1 large onion, peeled and sliced
1 Tbsp medium curry powder
1 x 400g can chopped tomatoes
2 Tbsp mango chutney


Place potatoes in a saucepan and cover with lightly salted cold water.
Bring to the boil and simmer for 15-20 minutes until tender. Drain.
Meanwhile, heat oil in a frying pan and fry onion for 3 minutes.
Add curry powder and fry for a further 2 minutes.
Stir in chopped tomatoes, mango chutney and potatoes and cook for 2-3 minutes.
Serve hot.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 516kj
Protein 3.4g
Total fat 3.8g
- saturated fat 0.3g
Carbohydrates 17.0g
- sugars 8.0g
Fibre 3.7g
Sodium 39mg

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