Golden Potato Curry Soup
Go Vegan, Not Broke continues with a bang this week! In our mission to provide delicious meals on a budget this month, next up is Curry. As big fans of all things curry we obviously had to make one this month. We’d be terribly sad if we couldn’t have curry simply because we were on a budget, gladly by leaving out some ingredients we were able to bring the cost down low enough that it could be included in the series.
One of the best parts about all these recipes in the series is that they are simple, making them easy to whip up after a long day. The simplicity of the flavours also allows for individual flavours to shine through. We have learned a lot over this series, however the biggest thing that we are taking out of this series is that sometimes it is just better to keep it simple. To not over-complicate or overthink. Which means you may be seeing more “simple” recipes on the blog from now on!
While this curry is simple and uses minimal ingredients, it doesn’t lack in flavour. Every bite is like a curry explosion and paired with some delicious basmati rice or even simple brown rice this dish can last you all week long. The addition of potatoes adds a good about of carbs to keep you full and they are cheap to purchase, making it the easy choice to add in. However this curry could also be made with other delicious vegetables like cauliflower or maybe even chickpeas!
The total cost of this dish is $9.90 CND and with is serving 4-6 people, that makes it only $2.48 CND per serving!
Golden Potato Curry Soup
- 4 russet potatoes diced ($3.00)
- 1 yellow onion roughly chopped ($1.55)
- 3 cloves garlic minced ($0.50)
- 1 block tofu cubed ($1.88)
- 1 tbsp coconut oil $0.29
- 2 cups coconut milk beverage $1.40
- 2 1/2 cups vegetable broth $1.00
- 2 tbsp curry powder $0.15
- 1 tsp turmeric $0.04
- 1 tsp cayenne $0.05
- 1 tsp ginger powder $0.04
- 2 cups basmati rice optional
- A soup can be done best when you prepare all your ingredients ahead of time. To prepare your potatoes and tofu you want to dice into 1/2 inch cubes and set aside. Mince your garlic cloves and set aside. Finally roughly cop your onion and set aside.
- To a large pot add your oil and allow to heat on high for about 1 minute. Add your onions to the pot and sweat by covering with lid for about 5 minutes. You want your onions to be wilted and almost translucent. Add your garlic and sautee for about 2 minutes.
- Add your broth and milk to your pot and cook for about 10 minutes. Then you want to use your immersion blend and blend your soup. It is okay to have some onion chunks remaining for some texture.
- Add your spices to the soup and mix until all incorporated.
- Finally add your potatoes and tofu and cook until the potatoes are fork tender.
- Serve as soup or with basmati rice.