This creamy potato curry is comforting and nourishing

Prep time
10 mins
Cook time
30 mins
6 cups


  • ¾ cup raw cashews, soaked in 1½ cups of water for at least 30 minutes
  • 6 Yukon Gold Potatoes, diced
  • 1 tbsp olive oil
  • 1 brown onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • ½ head cauliflower, chopped
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 2 cups baby spinach
  • 2 cups frozen green peas, thawed
  • 1 tin butter beans, rinsed and drained

How to make:

  1. Transfer the soaked cashews and their water into a blender. Blend until smooth and set aside.
  2. Place the potatoes and 2 cups of water in a large pot. Cover and bring to a boil. Cook until potatoes are just tender, then drain and set aside.
  3. Heat the oil in a large pan over medium heat. Add the onion and sauté until translucent. Add garlic and spices and cook for another minute.
  4. Add the blended cashews and cauliflower and simmer for 5 minutes. If the sauce begins to dry out, add a little more water.
  5. Add potatoes, butter beans and green peas, stir to combine and cook until cauliflower is completely cooked.
  6. Add baby spinach and stir through until wilted.
  7. Remove from the heat and serve over rice.