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
Prep Time 10mins
Cook Time 45mins
Total Time 55mins
Servings 6or 4 larger bowls
Large non-stick pot/pan
Small non-stick pan/skillet optional, for toasting cashews
2tablespooncoconut oilor olive/vegetable oil/vegan margarine (or replace with ½ cup of veggie stock and add more as required)
Bombay potato soup:
800gramspotatoeschopped into bitesize pieces
4clovesgarlicsliced or diced
1teaspoonnigella seeds(also known as black cumin seeds/onion seeds)
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.