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Roasted potato passanda with rice

Ingredients (Serves 4)

  • 800g Aunt Bessie Roast Potatoes (Ensure free from animal fat) 

  • 1 diced red onion 

  • 4 crushed garlic cloves 

  • 3x3cm knob of ginger 

  • 1 tsp garam marsala 

  • 1 tsp ground cumin 

  • 1/2 tsp ground fenegreek 

  • 1/4 cup ground almonds 

  • 1 tsp turmeric 

  • 1 tsp tomato puree 

  • 1 tsp brown sugar

  • Juice of 1/2 lemon 

  • 1.5 cups vegan natural yoghurt 

  • 3/4 cups soya milk

  • 1/2 cup toasted almonds 

  • Salt and pepper (to taste) 

  • Serve with rice


  1. Preheat your oven to 200 degrees (fan). 

  2. When the oven is at 200 degrees add the roast potatoes with a drizzle of olive oil. Roast in the oven for 30 minutes at the top of the oven. 

  3. To a large frying pan add 3 tbsp olive oil. When the oil is hot add the garlic, ginger and onion. Pan fry for 5 minutes. Season well with salt and pepper. 

  4. Add all of your spices and ground almonds. Pan fry for 2-3 minutes. 

  5. Add the tomato puree, sugar, lemon, yoghurt and milk. Simmer on a medium heat for 20 minutes [do not over boil because the sauce will split]. 

  6. When the potatoes are ready, add them to the sauce. If the sauce gets too thick add a dash of water to loosen it up. Season with salt and pepper if needed and serve with rice and toasted almonds

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