This quick and easy Bombay potato curry soup is incredibly creamy, savoury, tangy and packed with all vegan plant-based curry spices and flavours.
Garnish with toasted cashews, fresh coriander (cilantro) and a squeeze of fresh lemon juice for extra specialness.
Serve a bowl of delicious thick Bombay potato soup ladled over rice or with your favourite naan or flatbreads, or crispy poppadum's.
Origins of Bombay Potatoes
Bombay Potatoes are also known as Bombay Aloo and are a popular side-dish hailing from Northern India.
Aloo translates to a potato dish from Hindi.
Potatoes are not native to India rather they made there way over to India via the Portuguese and the British during the 17th Century onwards.
Potatoes are not indigenous to Britain either, rather potatoes originate from Peru, South America where they have been cultivated for thousands of years.
Bombay potatoes are simply tasty potatoes cooked in spices and are generally a dry sort of potato curry with less sauce compared with regular curries.
Potatoes were easily incorporated into Indian cooking as potatoes proved to be a successful crop that flourished within the Indian climate and soil. Also potatoes are an incredibly versatile and relatively inexpensive ingredient.
Plant-Based Bombay Potato Curry Soup
This recipe for Bombay curry soup has much more of the delicious appetite stimulating flavours of traditional Bombay potatoes as there is so much more tasty curry sauce to enjoy.
The flavours used to prepare this curried potato soup include nigella seeds, curry powder, chilli powder, turmeric, coconut, coriander, lemon and tomato.
Of course this recipe is not an authentic recipe for Indian Bombay potatoes but it is a wonderful vegan plant-based adaption that is now one of my favourite family soups.
Preparing Bombay Potato soup is so easy and quick with the entire dish prepared in one-pot.
The optional garnish of toasted cashew nuts, fresh coriander/cilantro and a squeeze of fresh lemon juice sets off the finished soup beautifully.
Toasting the cashews is really easy and there is a simple method included within the recipe card. My kids love toasted cashews especially with a pinch of salt and a few extra pinches of garam masala spice mix added to the pan during toasting.
Although a few plain cashews are also tasty as are flaked almonds or crushed peanuts.
For extra hungry dinner guests or family members, a yummy naan bread, chapati or poppadum to dip into and soak up all the mouth-watering Bombay curry sauce is always welcomed.
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How To Prepare Bombay Potato Curry Soup
Recipe Notes And FAQS
Leftover Bombay potato soup can be stored, within a covered food container, in the refrigerator for up to 3 days.
Of course. Most soups can be frozen and Bombay potato soup copes well in the freezer for up to 3 months.
Freeze within a freezer and food-safe container and defrost overnight in the refrigerator before reheating.
This recipe for potato curry soup is perfect for meal prepping.
Prepare a double batch and freeze one batch and enjoy one for dinner.
Leftover potato soup will become very thick so if necessary add a splash of water, veggie stock or plant milk and reheat in a non-stick pan until piping hot. Stir frequently whilst reheating.
Or reheat using a microwave until piping hot.
A few ideas:
* Leftovers can be frozen in individual portions and enjoyed for a quick lunch or dinner.
* As leftovers become very thick enjoy as a curry for next days lunch or dinner along with rice, veggies and flatbreads/naans.
* use thick leftover Bombay curry soup as a pie filling for homemade curry pasties. Use vegan-friendly puff pastry and bake according to the puff pastry instructions until golden.
* or use filo pastry and create little Bombay potato pies.
* enjoy a Bombay grilled cheese toastie. Fill your favourite bread with thick Bombay potato leftovers along with a sprinkle of vegan shredded cheese and grill, toast or dry-fry in a skillet until golden, toasty and the filling is bubbling.
* use the thick Bombay potato leftovers as a chilled tortilla wrap filling for a quick breakfast or lunch.
* or prepare quesadilla's which is simply spreading a tortilla with filling and sprinkling shredded cheese over the filling. Next place a second tortilla over the filling and place the quesadilla into a hot skillet/non-stick fry pan or hotplate (such as an electric pancake/crepe maker) and cook each side until golden and the filling hot and bubbling. Slice into quarters.
* pop a few of the Bombay potato chunks onto a pizza along with dollops of mango chutney for an Indian inspired pizza.
Any potatoes you have to hand are perfect for this soup.
I tend to just use any potatoes I may have such as new/baby potatoes, russets, Maris piper, red potatoes, Albert Barlett, Yukon Gold, or just ordinary supermarket potatoes with no special name!
A few suggestions:
* sweet potatoes
* butternut squash
* marrow/large courgettes
* mixed veggies
* chickpeas or other types of beans such as butterbeans
Although do bear in mind that the finished dish won't be Bombay potato soup it will be Bombay... soup, fill in the black with whatever you choose to add!
If preferred or you can't source a block of creamed coconut replace with homemade cashew cream or canned coconut milk.
If replacing the creamed coconut with a liquid then do reduce the veggie stock by the same amount.
* To prepare homemade cashew cream simply soak ½-1 cup of cashew nuts in water for a few hours or overnight and strain the water away. Tip the cashew nuts into a blender along with the same amount of fresh water. So if you soaked ½ a cup of cashews add ½ cup of water.
Blend until smooth or as smooth as you can achieve, add extra water if required.
The cashew cream can be strained through a sieve to remove any gritty pieces if preferred, but if I am adding to a curry or soup I tend to just add the gritty bits and don't tend to notice them in the finished meal.
If you don't have a high speed blender (which I don't either!) soak the cashew nuts with boiling water as this will soften them up.
* Or replace the creamed coconut with one-two cups of canned coconut milk.
More Delicious Vegan Plant-Based Curry Recipes:
Chana Chaat Chickpeas (with a stuffed acorn squash option)
Mulligatawny Soup (fruity curried veggies and rice)
Curried Cauliflower Soup (with crispy chickpea croutons)
Bombay Potato Curry Soup
- Large non-stick pot/pan
- Small non-stick pan/skillet optional, for toasting cashews
- 2 tablespoon coconut oil or olive/vegetable oil/vegan margarine (or replace with ½ cup of veggie stock and add more as required)
Bombay potato soup:
- 800 grams potatoes chopped into bitesize pieces
- 1 medium onion chopped
- 4 cloves garlic sliced or diced
- 1 teaspoon nigella seeds (also known as black cumin seeds/onion seeds)
- 1 teaspoon turmeric powder
- 2 teaspoon curry powder
- ¾ teaspoon chilli powder use a mild version for less spice if required (plus a pinch or two of chilli flakes (optional)
- 1 can chopped tomatoes 400g/14oz can
- 1 litre vegetable stock use a vegan 'chicken' flavour if available (such as 2 meat-free chicken OXO cubes)
- 60 grams creamed coconut or reduce the veggie stock by 1-2 cups and replace with the same amount of coconut milk or cashew cream (blended cashew nuts)
Add after soup is ready to serve: (optional)
- 1 teaspoon garam masala powder do add if you have this spice mix available as it is a very tasty addition
- ½ tablespoon lemon juice use more of less as preferred
- 4 tablespoons fresh coriander cilantro, more if preferred
- 4 tablespoons chopped cashews or sunflower/pumpkin seeds/flaked almonds/crushed peanuts
- Melt the coconut oil in the pot over a medium heat.Or if using veggie stock heat to a simmer over a medium heat.
- Add the onions and cook for 5 minutes, stir frequently.
- Stir through the nigella seeds and cook for 1 minute.
- Tip in the potatoes, garlic, curry powder, chilli powder and turmeric. Season with a few pinches of salt and black pepper. Also sprinkle in a few pinches of chilli flakes if liked.
- Mix everything well and cook for 8 minutes. Stir frequently.
- Pour in the chopped tomatoes, vegetable stock and drop in the creamed coconut. The creamed coconut will dissolve as the soup cooks.
- Bring to the boil, lower the heat to low-medium, and simmer for 25-35 minutes until the potatoes are soft and the soup thick.
- Stir through the garam masala and squeeze a little fresh lemon juice over the finished soup if liked.
- Serve with fresh coriander/cilantro and a few toasted or plain cashew nuts.
Optional, toast the cashew nuts:
- Add chopped cashews to a small non-stick pan and over a medium-high heat toast the cashews for a few minutes until tinged with golden toasty bits.
- Shake the pan often to prevent burning and once the cashews start to colour, the pan can be removed from the heat and shaken back and forth as the cashews will continue to toast in the residual heat.
- Optional: add a pinch of garam masala and salt to the cashews before they toast.
- Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftover Bombay potato soup can be stored, within a covered food container, in the refrigerator for up to 3 days.
- Or freeze for up to 3 months.
- Leftover potato soup will become very thick so if necessary add a splash of water, veggie stock or plant milk and reheat in a non-stick pan until piping hot. Stir frequently whilst reheating.
- Any potatoes you have to hand are perfect for this curry soup. Such as new/baby potatoes, russets, Maris piper, red potatoes, Albert Barlett, Yukon Gold, or just ordinary supermarket potatoes with no special name! If some potatoes become crushed or loose the shape it is not an issue as the soup will be just as delicious.
- For a change replace the potatoes with sweet potatoes, butternut squash, marrow/large courgettes, cauliflower, broccoli, mushrooms, chickpeas or other bean such as butterbeans. Or try a veggie mix.
- Leftover Bombay curry soup will become very thick as it sits in the refrigerator so is perfect for homemade pot-pie/pie or pastry/pasties filling, grilled cheese toastie filling, chilled tortilla wrap filling, etc.