Bombay Potato Curry

At a Glance

  • Potato Type: Reds
  • Prep Method: null
  • Special Requests: Gluten Free
  • Yield: 4
  • Ready Time:

Recipe By:

If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.


  • 1 pound small red potatoes, cut in half
  • 1 Tbsp vegetable oil
  • 1 cup sliced onion
  • 2 Tbsp curry powder
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 2 Tbsp mango chutney


1. Place potatoes in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer 15-20 minutes or until potatoes are tender. Drain.

2. In a skillet, heat oil over medium heat. Add onion and cook, stirring occasionally, until it starts to brown.

3. Stir in curry powder and cook for 1 minute.

4. Add potatoes, tomatoes and chutney; bring to a simmer and cook, covered, for 5 minutes.


Calories: 161 Fat: 4.5g Sodium: 527mg Fiber: 3.7g Protein: 2.6g Potassium: 580mg

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