Potato, Cauliflower, & Green Bean Curry
November 15, 2017
This vegan potato curry with cauliflower and green beans is mild and super tasty. This vegetarian curry goes beautifully with cilantro mint chutney and chickpea crepes for an incredible dinner.
Potato, Cauliflower, & Green Bean Curry
This vegan potato curry with cauliflower and beans is delicious. Serve this curry with cilantro mint chutney and chickpea crepes for an incredible dinner.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 to 6
Ingredients
- 2 tablespoons grape seed oil (or extra-virgin olive oil)
- 2 cups (300g) diced yellow onion
- 2 tablespoons minced garlic (6 medium cloves)
- 1 1/2 teaspoons Celtic sea salt
- 1 (14.5oz/411g) can unsalted diced tomatoes
- 1/2 cup (70g) raw unsalted cashews, soaked
- 2 tablespoons minced fresh ginger (1-inch knob)
- 1 tablespoon lemon juice, plus more to taste
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground yellow mustard
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 2 cups (480ml) filtered water, plus more as needed
- 2 cups (320g) peeled and diced potatoes
- 2 cups (210g) small cauliflower florets
- 2 cups (250g) chopped green beans (1-inch pieces)
- 1/4 cup (10g) finely chopped fresh cilantro
Instructions
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In a skillet over medium heat, warm the oil and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes, until the onions are soft and translucent, and starting to brown. Allow to cool slightly.
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Place the cooked onion mixture, canned tomatoes and their juices, cashews, ginger, lemon juice, garam masala, cumin, turmeric, cayenne, mustard, coriander, cinnamon, and 1 teaspoon of the salt into your KitchenAid® Pro Line® Blender. Secure the lid, and process for 30 to 60 seconds on variable speed 10 until smooth and creamy.
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In a large pot over medium-low heat, add the blended mixture, and stir for about a minute until warmed through and starting to bubble and become fragrant.
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Add the diced potatoes, and cook for 15 minutes, stirring every minute or so to prevent the mixture from sticking, adding 1/4 cup (60ml) of the 2 cups of filtered water (or more) as needed when the mixture thickens and starts to stick. Add the cauliflower and green beans and cook for a further 30 minutes adding 1/4 cup of the remaining filtered water (or more) as needed. Once the vegetables are cooked through to your liking, remove from the heat, and stir through the cilantro. Add salt and lemon juice to taste.
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Serve over rice, quinoa, millet (or any other grain of your choice), and garnish with cilantro.
Recipe Notes
Get more recipes for the KitchenAid® Pro Line® Series blender.
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Photo by Trent Lanz; styling by Alicia Buszczak
