Creamy Curry Potato Stew
Creamy Curry Potato Stew
By Chef Katie Mae
This warm, comforting Creamy Curry Potato Stew is deliciously simple, perfect for a busy weeknight. Plus, it's anti-inflammatory with cashews, veggies, and just the right amount of spice!
Makes 4–6 servings | Ready in 25 minutes, not including soak time
INGREDIENTS
- 4 cups water
- 6 Yukon Gold potatoes, diced in ½ inch cubes
- 1 onion, diced
- 3 carrots, thinly sliced
- ½ head of cauliflower, chopped (about 2 cups)
- ½ cup plain cashews, pre-soaked for 30 minutes *
- 1½ tablespoons curry powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 large bunch of kale, de-stemmed and chopped
- 1½ cups frozen green peas, thawed
- 1½ cups cooked garbanzo beans (15-oz can, drained and rinsed)
DIRECTIONS
- Add water and potatoes to a large pot over medium-high heat. Cover and bring to a boil.
- Add the carrot, onion, cauliflower, and spices. Reduce the heat to low-medium and bring the soup to a simmer. Stir occasionally, so the vegetables cook evenly.
- Strain the cashews and add them to a blender with 1 cup of fresh water. Blend into creamy cashew milk, pour into the pot, and continue simmering with the lid on.
- Once the potatoes are close to done, add the kale, peas, and garbanzo beans to the soup. Simmer for 5 more minutes or until the potatoes are fully cooked and kale is tender.
CHEF'S NOTES
If using a high-powered blender, it’s not essential to soak the cashews first. This dish is a thick stew. For a thinner soup consistency, add an extra 2 cups of water, and more spices to taste.
Photo credit: Forks Over Knives
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