Recipe by Katie Mae
Makes 4–6 servings | Ready in 30 minutes, not including soak time | Stores 1 week in fridge
See how Katie Mae makes this Creamy Potato Curry
- 3 cups water
6 Yukon Gold potatoes, chopped
1 onion, diced
3 carrots, diced
½ cup plain cashews, soaked in 1 cup water for at least 20 minutes*
2 tablespoons curry powder
1½ tablespoons ground coriander
1 tablespoon ground cumin
½ cauliflower head, chopped (about 2 cups)
1 large bunch of kale, stems removed and chopped
1½ cups frozen green peas, thawed
1½ cups cooked garbanzo beans (15-oz can, drained and rinsed)
- Add water and potatoes to a large pot over medium-high heat. Cover and bring to a boil.
- Add carrots and onions and reduce heat to low-medium heat, stirring occasionally so the vegetables are cooked evenly.
- Place cashews and water in a blender, and blend until it has a very creamy consistency. Stir the cashew cream into potatoes. Stir in spices, cauliflower, and kale. Continue cooking covered until the potatoes are just about done, about 15 minutes.
- Then add peas and garbanzo beans to the pot. Cook for 5 minutes or until the potatoes are completely cooked and kale is tender.
The cashews should be soaking before starting this recipe. The longer they soak for the creamier the dish will be. With a high-powered blender, this step is not necessary.