I love curry, and curry is a dish that veganism lends itself to very well – since going vegan, my curry intake has really lifted off! There are just so many options for the vegan curry lover, it’s not like some other cuisines, where you are limited to one or two vegan options on the menu.
One of my favorite side dishes when having a curry is Bombay potatoes, and so when I found this recipe for cooking my own rather than buying it as a pre-made dish like I used to do before, it really made my day. You don’t have to make this as a side dish, you could have it with some rice and naan bread to make it a main meal, or even bulk it out with chickpeas or other vegetables. I used potatoes like the recipe suggests, but I’m told that sweet potatoes work really well if you wanted a change or a lower carb alternative.