Vegan Bombay Vegetable Curry
This hearty, deeply spiced curry is the kind of one-pot meal that makes your whole kitchen smell incredible from the moment the cumin seeds hit the hot oil. Tender Yukon Gold potatoes, cauliflower florets, and protein-packed chickpeas simmer together in a rich tomato-based masala built on layers of garam masala, turmeric, coriander, and fresh ginger — every ingredient earning its place. The technique of blooming whole cumin seeds first, then toasting the ground spices into the onion base, gives the sauce a depth that tastes like it took far longer than it actually did. A final squeeze of fresh lemon juice brightens everything up and ties the whole dish together. It serves four generously, and it's the kind of recipe that reheats beautifully, making it a smart choice for meal prep or a weeknight dinner with leftovers worth looking forward to. Ladle it over basmati rice or scoop it up with flatbread — either way, this is plant-based comfort food at its most satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as canola or sunflower oil)
- 1 tsp cumin seeds
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 green chili (such as serrano or jalapeño), finely sliced
- 1 can (14 oz) crushed tomatoes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp chili powder
- ½ tsp salt, plus more to taste
- 1 lb (about 3 medium) yukon gold potatoes, cut into ¾-inch cubes
- 3 cups cauliflower florets (about ½ medium head), cut into bite-sized pieces
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tsp sugar
- 1 tbsp fresh lemon juice
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- cooked basmati rice or flatbread, for serving (optional)
Instructions
- 1
Heat the oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!