23Ingredients
350Calories
105Minutes

Ingredients

  • 2 cups cashew (raw, pieces, plus water for soaking)
  • 2 cups vegetable broth
  • 2 1/2 pounds yukon gold potatoes (1 1/2 inch chunks)
  • 2 pounds cauliflower (in large florettes, don’t cut em too small or they will fall apart)
  • 2 pounds carrots (sliced on a bias 1/2 inch thick)
  • 2 yellow onions (medium sized)
  • ginger (2 inch nub of)
  • 8 cloves garlic
  • 2 teaspoons red pepper flakes
  • 3 tablespoons peanut oil
  • 1 tablespoon coriander (crushed)
  • 2 teaspoons red pepper flakes
  • 1 tablespoon curry powder
  • 2 teaspoons garam masala
  • black pepper (fresh)
  • 2 teaspoons salt
  • 1 tablespoon tamarind concentrate (see note)
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 2 cups frozen peas
  • 1 onion (large caramelized red)
  • chopped cilantro (for garnish, optional)
Read Directions

NutritionView more

350Calories
Sodium31%DV750mg
Fat32%DV21g
Protein22%DV11g
Carbs11%DV34g
Fiber32%DV8g

PER SERVING *

Calories350Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat8g40%
Trans Fat
Cholesterol
Sodium750mg31%
Potassium1010mg29%
Protein11g22%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber8g32%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
Hungry 8 Aug 2017
Awesome! I made 1/4 of the portion and it was ample for two adults one change is I blended the cashews and coconut milk with the other sauce items. I don't have a food processor so I needed more items to throw into the blender to get the cashews smoother. Great flavor and a great healthy plant-based meal
Rachel Garnsey 30 Jun 2017
Great easy recipe I added less potatoes and more sweet potatoes and zucchini and squash was delicious!!
Peter M. 19 May 2017
Great! The cashews made a wonderful creamy sauce and even the kids liked it! Definitely one to do again