- Prep-time: / Ready In:
- Makes 6 Cups
- Serving size: 1 cup
- Print/save recipe
This nourishing curry recipe has irresistible flavor and is the ultimate comfort food dish. It's thick and creamy with just the right amount of spice.
From Plant-Based Katie
This Creamy Potato Curry recipe is also available in our convenient iPhone app and newly released Android recipe app.
By Katie Mae,
Ingredients
- ½ cup cashews, soaked in 1 cup of water at least 30 minutes
- 6 Yukon Gold Potatoes, chopped into 1 inch pieces
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- ½ head cauliflower, chopped
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 bunch kale (about 10 leaves)
- 2 cups frozen green peas, thawed
- 1 (15-ounce) can garbanzo beans, drained and rinsed
Instructions
- First, make sure your cashews are soaking in water. The longer they soak, the creamier the dish will be.
- Place the potatoes and 2 cups of water in a large pot. Cover and bring to a boil, then add the onion and carrot. Reduce the heat to medium-low-medium and simmer, covered, for 10 minutes, stirring occasionally.
- Add the cauliflower, curry powder, cumin, and coriander, and continue cooking, covered, for 15 minutes.
- Meanwhile, transfer the cashews and their soaking water to a blender. Blend until smooth, then stir the cashew cream into the pot.
- Add the kale, peas, and garbanzo beans, and simmer for 5 minutes more, or until the potatoes are completely cooked and the kale is tender.
Note: If you want a more soupy consistency, then feel free to add extra water while cooking. If you want it creamier and richer, then you can double the amount of cashews.
Nutritional Information:
Per serving (1 cup): 392 calories, 70 g carbohydrates, 16 g protein, 8.1 g total fat, 1.4 g saturated fat, 0 g cholesterol, 162 mg sodium, 15 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (11)
(5 from 7 votes)Even when I don't have kale or carrots, this is still a great recipe. I prefer it with russet potatoes. I cook it in the slow cooker, putting everything in to the pot in order, with the cauliflower on top. It's done in 4 hours. I have made this many times and will continue to make it (with plenty of curry).
So good and hearty! I did add a little extra water and a 1/2 cup more of cashews. But that little extra made it very creamy. Will make again.
This is a great recipe! It’s one of our favorites! I always make double so we’ll have enough for a few days. We love it. Thank you!
Raw cashews? Salted? Unsalted?
Unsalted raw.
Is there a substitution for cashews if we are allergic?
Delicious! I’ll definitely make this again and again. I doubled the cashew cream and swapped kale with spinach. We love this!
I found that the recipe needed salt and tasted like starch potato water. The cashews were gritty. I added half a cup coconut milk, ginger, paprika, more curry and a green chilli pepper.
Pls make video iam requesting
Yes, DEE licious. I'm so excited I have refound this recipe by accident in my old Facebook post from 3 years ago. I swap the cashews for making the sauce with the whole can of the garbanzo beans in the nutri bullit. THANK YOU for this recipe. It's again going to be tops on the list of my menus.
About time I wrote this review! I just love this recipe and made it so many times. Sent it to my son; it's now his favorite, too. I've made it with fresh cauliflower, and frozen, both great. Also used spinach in place of kale a few times. Kale has a little chew which I like. Spices were perfect. Thanks for a recipe that's easy to put together, healthy, and so-o-o delicious.