Sweet Potato Cashew Curry
Servings 8
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!