The Vegan Bombay Recipe
Make The Vegan Bombay Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Spices & Seasoning
Garnish
Method
Preparation
- 1
Prep the Vegetables
Wash, peel, and chop the onion, red bell pepper, and spinach. Set aside.
- 2
Prepare the Chickpeas
If using canned chickpeas, drain and rinse them. If using dried chickpeas, soak them overnight and cook until tender.
Cooking
- 3
Sauté the Aromatics
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent (about 5 minutes).
- 4
Add the Bell Pepper
Stir in the diced red bell pepper and cook for another 3 minutes until slightly softened.
- 5
Incorporate the Spices
Add the curry powder, turmeric, cumin, salt, and black pepper. Stir well to coat the vegetables in the spices and cook for 2 minutes.
- 6
Combine Chickpeas and Coconut Milk
Add the cooked chickpeas and coconut milk to the pot. Stir everything together and bring to a gentle simmer. Cook for about 10 minutes.
- 7
Serving
- 8
Garnish and Serve
Serve the Vegan Bombay hot, garnished with chopped cilantro and lime wedges on the side.
