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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.

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

  1. First, make sure your cashews are soaking in water. The longer they soak, the creamier the dish will be.
  2. 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.
  3. Add the cauliflower, curry powder, cumin, and coriander, and continue cooking, covered, for 15 minutes.
  4. Meanwhile, transfer the cashews and their soaking water to a blender. Blend until smooth, then stir the cashew cream into the pot.
  5. 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.

Comments (5)

(4.25 from 4 votes)
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Rebekah Welch3 months ago
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Delicious! I’ll definitely make this again and again. I doubled the cashew cream and swapped kale with spinach. We love this!

Cathy Aenishanslin3 months ago
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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.

Sindhu reddy3 months ago
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Pls make video iam requesting

Lin4 months ago
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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.

Elaine Panebianco1 year ago
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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.

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about the author

Katie Mae

Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering.

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