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.

This vegan potato curry with cauliflower and beans is delicious. Serve this curry with cilantro mint chutney and chickpea crepes for an incredible dinner.

This potato curry has a delightful mild spice blend, and is so beautifully balanced. I really love curries with complex flavor profiles that aren’t too spicy, and this recipe ticks all of the boxes for me. I often use coconut milk in my curry dishes. But, for this potato curry, I’ve blended tomatoes with cashews, spices, and sautéed onion and garlic, and then added that mixture to the veggies. While the veg is cooking the bouquet of spices opens and develops. It is just intoxicating and oh, so delicious.

I created an Indian “blender dinner” on the Kitchenthusiast® recipe blog to showcase the power of the KitchenAid® Pro Line® Series blender. There are 50 delicious blender dishes developed by me on the blog, and so many other amazing recipes.

The KitchenAid® Pro Line® Series high-speed blender is now the most powerful home blender in the world. It completely pulverizes the cashews in this dish to make the delightful spicy cream that makes this curry so magical.

I’m so excited about this blender because it’s the first time that we have form and function in the high-speed blender space. There are some great high-speed blenders on the market, but they’re pretty ugly. I like to leave my appliances out on the counter top so I can easily access them because I use them every day.

I love that I’ve got a blender to match my KitchenAid® stand mixer, food processor, kettle, toaster, and coffee maker. I got all of the pearl white appliances from the KitchenAid® Pro Line® Series range, and I am in love.

But, I digress. Back to the virtues of this curry. I’m having an Indian Bollywood banquet night this Saturday, and everybody is dressing up. I am so excited. I’m making a variety of curries including this one, chickpea crepes, mint cilantro chutney, spicy cashew dip, green pea and almond dip, garlic green beans, and curried sweet potatoes. I’m also serving mango cardamom and banana lassis!

Don’t miss making this curry. It’s epic.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.


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
Author Tess Masters


  • 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 


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve over rice, quinoa, millet (or any other grain of your choice), and garnish with cilantro. 

Recipe Notes

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Photo by Trent Lanz; styling by Alicia Buszczak