One-Pot Wonders

Vegan Potato Curry

February 20, 2021
0 Ratings
Photo by Baking is Healthy
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Serves 5
Author Notes

This dish is a wholesome, nutritious meal all put together in one pot, given that it’s got carbs, healthy starches, and potassium from the potatoes; nourishing, antibacterial properties from the sauteed onion and garlic; protein and fiber from the white beans; plenty of vitamins and minerals from the spinach; creaminess and healthy fats from the cashews; anti-inflammatory effects from the spices; and so much more! Thus, a vegan meal doesn’t mean it’s not a balanced meal. 😉 In fact, my dad even claimed that it was the best dish I’ve made! Definitely better than at any restaurant. —Baking is Healthy

What You'll Need
  • 2 tablespoons vegetable oil
  • 3 garlic cloves (minced)
  • 1 large onion (chopped)
  • 4 pounds yellow potatoes (peeled and chopped into 1" cubes))
  • 3 cups cooked and rinsed white beans of your choice
  • 1 1/2 cups raw cashews (soaked in water for at least 2 hours)
  • 4 cups water
  • 2 teaspoons curry powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger (or 1" piece minced fresh ginger)
  • several handfuls baby spinach (optional)
  1. Heat the oil in a large pot or Dutch oven over low heat. Once the oil is hot, add the onions and garlic to the pot and bring the heat up to a medium. Saute until the onions are soft and fragrant, about 10 mins, stirring occasionally. You may need to de-glaze the pan with splashes of water from time to time.
  2. Make the cashew milk: Meanwhile, rinse and drain the cashews. Transfer them to a high-speed blender along with the water. Blend for about 15 secs, or until smooth and frothy.
  3. Add the potatoes and beans to the pot. Pour the cashew milk into the pot, stirring to combine. Cover partially with the lid and bring to a boil.
  4. Once it has reached a boil, reduce the heat to a simmer and mix in all of the spices. Continue cooking partially covered for another 20 mins, until the potatoes are slightly soft. Stir every few mins to make sure that the curry doesn’t stick to the bottom of the pot.
  5. Mix in the spinach, if using. Let it wilt down for about 2 mins, then remove the pot from the heat.
  6. Serve warm and enjoy!!!

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  • meganvt01
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2 Reviews

meganvt01 February 22, 2021
Hello! Just wanted to make sure you saw our contest rules ( and that we would like to see the name and location of the restaurant that inspired your dish in the head note. Thanks!
Baking I. February 22, 2021
Hey! The name of the restaurant is Passage to India in Bethesda, MD.