Tom Hunt’s Bombay Potatoes

This recipe from guest chef Tom Hunt was served at an October lunch as part of a selection of vegetable curries with rice.

Cook’s Notes

Adapt this recipe to use any vegetables that need using up. We used asparagus with the potatoes here, but peas, chopped runner beans, broad beans or leafy greens etc. will all work.


Serves: 4


25g butter

1 onion, sliced into half moons

1 teaspoon turmeric

2 teaspoons mild curry powder

2 teaspoons black cumin

chilli powder (to taste)

1 bunch asparagus in 1cm slices (or any other vegetable)

350g potatoes, cut into bitesize pieces and parboiled in salted water


  1. In a large pot, sauté the onions in the butter on a low-medium heat until they caramelise (around 15 minutes).
  2. Add the spices and season with salt. Cook with the onions for a further 5 minutes.
  3. Add the parboiled potatoes and the chopped vegetable. Stir to coat with the spices. Taste for seasoning, adding salt to taste.
  4. Remove from the heat and allow to sit with the lid on for 10 minutes the flavours to come together.

To serve

  1. Serve with rice, flatbreads and with chopped coriander to garnish.