Potato, Cauliflower, and Green Bean Curry

Potato, Cauliflower, and Green Bean Curry Recipe

Potato, Cauliflower, and Green Bean Curry

Makes 4-6 servings

INGREDIENTS

2 tablespoons grape seed or extra-virgin olive oil
2 cups (300g) diced yellow onion
2 tablespoons minced garlic (6 medium cloves)
1 1/2 teaspoons sea salt
1 (14.5oz/411g) can unsalted diced tomatoes
1/2 cup (70g) raw unsalted cashews
2 tablespoons minced fresh ginger (1-inch piece)
1 tablespoon lemon juice, plus more to taste
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground yellow mustard
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
2 cups (320g) peeled and diced potatoes
2 cups (480ml) filtered water, plus more as needed
2 cups (210g) small cauliflower florets
2 cups (250g) chopped green beans (1-inch pieces)
1/4 cup (10g) finely chopped fresh cilantro

DIRECTIONS

In a skillet over medium heat, warm the oil and sauté the onions and garlic with 1/4 teaspoon of the salt for about 5 minutes, until soft and translucent, and starting to brown. Allow to cool slightly.

Place the canned tomatoes and their juices, cashews, ginger, lemon juice, garam masala, cumin, turmeric, cayenne, mustard, coriander, cinnamon, and 1 teaspoon of the salt into the blender jar of the KitchenAid® Pro Line® Series Blender. Secure the lid, and process for 30 to 60 seconds on variable speed 10 until smooth and creamy.

In a large pot over medium-low heat, add the blended mixture, and stir for a minute or so until warmed through and starting to bubble and become fragrant. Add the diced potatoes, and cook for 15 minutes, stirring every minute or so to prevent the mixture from sticking, adding 1/4 cup (60ml) of the 2 cups of filtered water (or more) as needed when the mixture thickens and starts to stick. Add the cauliflower and green beans and cook for a further 30 minutes adding 1/4 cup of the remaining filtered water (or more) as needed. Once the vegetables are cooked through to your liking remove from the heat, and stir in the cilantro. Add salt and lemon juice to taste.

Serve over rice, quinoa, millet (or any other grain of your choice), and garnish with cilantro.

Potato, Cauliflower, and Green Bean Curry Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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