Plantbased Bang Potatoes Recipe

Vegan curried potato recipe

Plantbased Bang Potatoes Recipe

Bang Curry Spice Packs are absolutely delicious - with all the spices expertly blended ready to cook which means you’ve got more time to experiment with different curry combos!

Theses Boxxfresh Bang Potatoes are our take on the classic Bombay potatoes, using one of the Bang Curry Kits - serve them as part of a curry feast, pile them in a wrap with avocado and yogurt or simply enjoy them as they are! 


Ingredients to serve 4-6:

1kg potatoes

2 white onions, peeled & finely sliced

2 cloves of garlic, peeled and finely sliced

A thumb sized piece of ginger, peeled and grated

1 - 2 chillis

1 bag of spinach or 3 stalks of kale, leaves only and finely shredded

Seal salt 

Olive oil

1 lime, cut into 6 wedges

1 Bang Curry Spice Pack



1. Dice the potatoes into chunky pieces. Pop the potatoes in a pan of cold water and bring to the boil. Reduce the heat to a medium heat and a simmer the potatoes for 10 minutes. Drain the potatoes and set aside.

2. Place a large frying pan over a medium heat. Add a tablespoon of olive oil and scatter in the sliced white onions, garlic and ginger. Stirring everything regularly, let the ingredients sizzle and soften for 15 minutes or until the onions turn translucent and start to caramelise.

3. Add the Bang curry spice pack, a good pinch of sea salt about a 1/4 of a cup of water. Mix well and allow all the ingredients to simmer for a few minutes.

4. Add the spinach or kale leaves and let it wilt into the sauce.

5. Scatter the cooked potatoes into the pan and with a couple of big spoons, scoop all the veggies up from the bottom and tumble all those delicious flavours together until all the potatoes are well coated in the sauce.

6. Serve these scrumptious spuds in the pan or in a serving dish with the sliced chillies scattered over the top or on the side, along with the limes for people to help themselves!