This quick and easy 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.
1litrevegetable stock[use a vegan 'chicken' flavour if available, such as 2 meat-free chicken OXO cubes)
60gramscreamed coconut[or reduce the veggie stock by 1-2 cups 240-480 millilitres and replace with the same amount of canned coconut milk or cashew cream -blended cashew nuts and water]
Add after soup is ready:
1teaspoongaram masala powder
½tablespoonlemon juice[use more of less as preferred]
Garnish:
4tablespoonsfresh coriander[cilantro, use more if preferred]
4tablespoonschopped cashews[toasted or plain, or replace with sunflower/pumpkin seeds/flaked almonds/crushed peanuts]
Instructions
Melt the coconut oil in the pot over a medium heat.[Or if using veggie stock heat to a simmer over a medium heat.]
2 tablespoon coconut oil
Add the onions and cook for 5 minutes, stir frequently.
1 medium onion
Stir through the nigella seeds and cook for 1 minute.
1 teaspoon nigella seeds
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.
Bring to the boil, lower the heat to low-medium, and simmer for 25-35 minutes until the potatoes are soft and the soup is thick. If the potatoes are taking their time to soften pop a lid over the pan, to concentrate the heat, and cook for a few more minutes.
Stir through the garam masala and squeeze a little fresh lemon juice over the finished soup if liked.
1 teaspoon garam masala powder, ½ tablespoon lemon juice
Serve with fresh coriander and a sprinkle of 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.
Notes
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 2-3 months.
Leftover potato soup will become very thick so if necessary add a splash of water, veggie stock, plant-based milk, or canned coconut 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 Bartlett, 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, vegetable marrow, large courgettes, cauliflower, broccoli, mushrooms, chickpeas or other bean such as butterbeans. Or try a veggie mix. Adjust cooking times accordingly.
Leftover Bombay curry soup will become very thick as it sits in the refrigerator so can be perfect for a homemade pot-pie or pasties filling, or as a filling for a grilled cheese toastie, tortilla wrap filling, etc.