If using dried/cooked chickpeas, ensure they are cooked and drained. Parboil or steam the pearl potatoes until just tender (about 10 minutes). Drain and set aside.

Temper seeds

Heat a large wide skillet or heavy-bottomed pot over medium heat. Add the vegetable oil. When oil is shimmering, add the mustard seeds. When they begin to pop (about 30 seconds), add the cumin seeds and let them sizzle for 15–20 seconds.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent and beginning to brown at the edges, about 6–8 minutes.

Stir in the minced garlic and grated ginger and cook for 1–2 minutes until fragrant, taking care not to burn the garlic.

Add turmeric, ground coriander, ground cumin, red chili powder, and half of the garam masala. Cook the spices with the onion mixture for 1 minute to bloom their flavors.

Add the chopped tomatoes (or canned crushed tomatoes). Cook, stirring occasionally, until the tomatoes break down and the mixture thickens and darkens slightly, about 6–8 minutes. If the mixture becomes too dry, add 2–3 tablespoons of water.

Pour in the vegetable broth, scrape up any browned bits from the bottom of the pan, then stir in the coconut milk. Bring the mixture to a gentle simmer.

Add the parboiled potatoes and chickpeas to the simmering curry. Stir to coat, then cover and simmer on low for 10 minutes so the potatoes finish cooking and absorb the flavors.

Stir in the frozen peas and spinach. Cook uncovered for 3–4 minutes until the peas are heated through and the spinach is wilted.

Add the remaining garam masala, lime juice, sugar (or maple syrup if using), and salt to taste. Adjust seasoning: more salt, lime, or chili as desired. Simmer 2 more minutes to marry flavors.

Final steps & serving

Taste and adjust consistency. If the curry is too thin, simmer uncovered a few minutes. If too thick, stir in up to 1/4 cup water or broth.

Stir in half of the chopped cilantro and remove the pot from heat.

Serve the Vegan Bombay over steamed basmati rice or with vegan naan. Garnish with remaining cilantro and toasted cashews or peanuts for crunch.

Leftovers: store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or broth.