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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


  • 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)


  1. Add water and potatoes to a large pot over medium-high heat. Cover and bring to a boil.
  2. 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.
  3. 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.
  4. 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. 


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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