Creamy Potato Curry

If you joined us last Friday for the Nutrition potluck, you had the opportunity to taste this amazing dish (created by our Nutritionist, Katie Mae). If you enjoyed it, and wanted to try making it at home for yourself and your friends, here is the recipe! We will try and share some of the recipes that are brought to the potlucks, but if you ever would like to see a recipe please do not hesitate to ask! If you happened to miss us last Friday, we will be having a potluck every Friday evening at 5pm upstairs in the Rec Center, you are always welcome to join!

This dish is perfect for filling the space for home-cooked comfort food, which may begin to start sounding quite appealing as the semester gets busier and the weather cools off. Without further ado!

Creamy Potato Curry 1
Creamy Potato Curry
Serves: 6
2 cups water or low-sodium vegetable broth
12 medium potatoes, chopped (you can keep skin on)
1½ yellow onions, diced
4 carrots, peeled and diced
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 cauliflower head, chopped
½ cup unsalted cashews
1 cup water
10 kale leaves (any type)
2 cups green peas
1½ cups cooked chickpeas (or 15 oz can, no-salt added, rinsed)
  1. In a large stockpot with the lid on, bring vegetable stock and potatoes to a boil.
  2. Add carrots and onions and reduce heat to medium heat for 15 minutes, stirring occasionally. Add spices and cauliflower and continue cooking covered for about 30 minutes.
  3. In the meantime, grind cashews in a coffee or spice grinder. Stir ground cashews and water into potato mixture until well combined.
  4. After 45 minutes, add kale, peas, and garbanzo beans to stockpot. Cook for 5 minutes or until potatoes are completely cooked and kale is tender.


Original Recipe can be found at 


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