Bombay Potato Curry Soup

This quick and easy vegan Bombay potato curry soup is incredibly creamy, savoury, tangy and packed with all your favourite curry spices and flavours.

So tasty especially when garnished with toasted cashew nuts, fresh cilantro and a few squeezes of lemon juice.

And perfect with delicious naan bread, chapati, flatbreads or crispy poppadum's.

Course Dinner, Lunch

Cuisine Indian

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Servings or 4 larger bowls

Calories 277

Author Jacq

2 tablespoon coconut oil or olive/vegetable oil/vegan margarine (or replace with ½ cup of veggie stock and add more as required)

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)

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.

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.