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Sweet Potato Cashew Curry

Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Keyword: cashew curry, curry, mains, stews, sweet potato cashew curry, vegan, vegan curry, yellow curry
Servings: 8
Author: Ashlen Leonard

Ingredients

  • 2 tbsp olive oil
  • 1/2 medium white onion diced
  • 4 cloves garlic finely chopped
  • 5 cups sweet potatoes peeled and chopped (about 1 medium sweet potato)
  • 5 cups cauliflower chopped (about 1 medium cauliflower head)
  • 5 cups vegetable stock
  • 2 540 ml cans black eyed peas drained and rinsed
  • 3/4 cup raw cashews
  • 1 1/2 tbsp curry powder
  • 1 tsp salt
  • 1/2 tsp black pepper

Cashew Cream

  • 3/4 cup raw cashews
  • 1 cup soy milk or other plant-based milk

Instructions

  • In a large pot over medium heat, add the olive oil. Saute the onions, garlic and curry powder for about two minutes or until softened and fragrant.
  • Add the sweet potatoes, cauliflower and vegetable stock. Bring to a boil, reduce heat and simmer for 10-15 minutes, or until the sweet potatoes and cauliflower are cooked.
  • In the meantime, make the cashew cream. Add the cashews and soy milk to a blender or food processor. Blend until the mixture is smooth and creamy.
  • Once the sweet potatoes and cauliflower are cooked, add the cashew cream, black eyed peas and remaining cashews and simmer until the mixture thickens, about 5-10 minutes. Season with salt and pepper.
  • Serve on it's own or over a bed of rice and enjoy!

Notes

Substitutions:

 
  • Sweet potato: you can use regular potato instead.
  • Black eyed peas: feel free to use chickpeas, navy beans or lentils.
  • Soy milk: any other kind of plant-based beverage will work instead of soy milk. You may consider using almond, oat or cashew milk!