This Sweet Potato Cashew Curry is a cozy and filling meal that is ready in less than 30 minutes. Make this for your next plant-based night or whenever you’re hosting your vegan friends!

sweet potato cashew curry

Back in my undergraduate program at the University of Guelph, we were required to take a Restaurant Operations Management course. We were told to create a theme, menu with signature dishes and essentially run our own restaurant for the public with the help of our other classmates. At the time, it was a nightmare of a project but looking back it was a pretty cool opportunity.

One of the menu items that we learned to make during this process was a rendition of this Sweet Potato Cashew Curry. It was such a hit amongst our class that I kept the recipe and added my own twists over the years.

 

Everything you need to make Sweet Potato Cashew Curry

This meal is pretty straightforward and doesn’t require a ton of ingredients. All you need is:

  • Sweet potato and cauliflower: these vegetables make up the bulk of this curry, while providing nutrients like fibre, vitamin C, vitamin K and multiple B vitamins!
  • Black eyed peas: this is where we get the majority of our plant-based protein and fibre.
  • Vegetable broth: the broth in this recipe adds an extra element of flavour that makes this curry so cozy.
  • Cashews: the cashews in this recipe also add a great source of protein. We use them in two different ways, contributing both a creamy and crunchy texture.
  • Seasonings: this wouldn’t be a curry without curry powder! We also use fresh garlic, salt and pepper. 

sweet potato cashew curry

How to make cashew cream

Cashew cream is a staple in a lot of vegan recipes. In this Sweet Potato Cashew Curry, it provides a creamy and hearty element while also adding an extra boost of protein from the cashews and soy milk. To make the cashew cream:

  1. In a blender or food processor, add 3/4 cup raw cashews and 1 cup of soy milk, or your preferred plant-based beverage.
  2. Blend on high until it is smooth and creamy.

That’s it! It’s super quick and easy to make and can be used in many different recipes. 

sweet potato cashew curry

Substitutions for this Sweet Potato Cashew Curry

Although I recommend following the recipe as is, I understand you may not have or enjoy every single ingredient. Here are some substitutions you can make:

  • 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! If a vegan option is not a priority for you, you can use dairy milk or cream.

Regardless of the substitutions you use, I’m confident you’ll enjoy this comforting plant-based curry. It’s a flavour-packed meal that really helps with the transition into the colder weather. 

sweet potato cashew curry

I hope this Sweet Potato Cashew Curry gets you excited for cozy days and plant-based meals! Don’t forget to check out some of these other easy dinner meals:

 

If you make this Sweet Potato Cashew Curry I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!

sweet potato cashew curry

Sweet Potato Cashew Curry

Servings: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Author: Ashlen Leonard
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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!