5cupssweet potatoespeeled and chopped (about 1 medium sweet potato)
5cupscauliflowerchopped (about 1 medium cauliflower head)
5cupsvegetable stock
2540 ml cansblack eyed peasdrained and rinsed
3/4cupraw cashews
1 1/2tbspcurry powder
1tspsalt
1/2tspblack pepper
Cashew Cream
3/4cupraw cashews
1cupsoy milkor 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!