Bombay Bake

Coconut curry topped with Bombay baked potatoes

Serves 4

50 minutes

Oven 230 C

Pretty easy

A different take on your weekly curry. Instead of serving with rice, change things up and transform a delicious curry into an oven dish topped with golden ‘Bombay’ style potatoes. Trust me, it’s worth the effort! You can go anywhere with the curry really. Here is a basic recipe with coconut milk and loads of greens, but feel free to play around with whatever you have in mind! The Bombay potatoes are super easy too.


1 kg of potatoes

4 spring onions

5 cloves of garlic

1 Thumb-size peace of ginger

1 red chili (or 2 if you like some good spice!)

Small bunch of koriander (or parsley)

400 g tofu or chickpeas

2 tablespoons of soy sauce

2 tablespoons agave syrup (or maple, sugar, etc)

1 tablespoon each of: ground ginger, kardemom, koriander, cumin, fennel, turmeric, fenugreek. And whole mustard seeds. 

400 ml coconut milk

1 lemon

A few different green vegetables, for example courgette, pak choi, sugar snaps, broad beans, spinach.

1 teaspoons each of smoked paprika powder and chili powder

Salt and olive oil


Bombay bake


Preheat the oven to 230 C and heat up a pot with heavily salted boiling water. Slice the potatoes in half and boil them for about 5 minutes until they are just starting to get cooked. Drain and leave them to steam for a while. 

Heat up a wok or large pan on high heat. Slice up the tofu and fry in the pan with some oil, the soy sauce and agave syrup until golden. Remove from the pan. 

Finely chop up your spring onions, garlic, ginger, chili and fresh koriander. Safe half of it for the Bombay potatoes later on, and place the other half with some oil in the wok pan you just used for the tofu. Add some salt and fry until it starts to get golden. Then add all the spices with a good splash of water. Fry for another 2 minutes and then add the coconut milk. Now add all your vegetables together with the tofu and simmer for a few minutes. Turn of the heat and season with salt, lemon juice and optionally more agave syrup. 

Now mix up the boiled potatoes with a good amount of olive oil, salt, all the leftover spring onion, garlic, ginger and chili. Also add the smoked paprika and chili powder. Give everything a good toss so the potatoes are nice and coated. 

Take yourself a nice baking dish and fill it up with the curry on the bottom. Then place the Bombay potatoes on top of that, rounded side up. Place the dish into the oven for about 20 to 25 minutes, or until the potatoes are turned into beauties. Cheers!