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
garlic cloves (minced)
large onion (chopped)
yellow potatoes (peeled and chopped into 1" cubes))
cooked and rinsed white beans of your choice
1 1/2 cups
raw cashews (soaked in water for at least 2 hours)
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.
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.
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.
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.
Mix in the spinach, if using. Let it wilt down for about 2 mins, then remove the pot from the heat.