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Joy is homemade

Potato, Cauliflower, and Green Bean Curry

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 the onions are soft and translucent, and starting to brown. Allow to cool slightly.

Start cooking

Details

20

Ingredients

9

Steps

Ingredients

  • 2tablespoons grape seed or extra-virgin olive oil
  • 300 gdiced yellow onion
  • 2tablespoons minced garlic (6 medium cloves)
  • 1 ½teaspoons sea salt
  • 1can unsalted diced tomatoes
  • 70 graw unsalted cashews
  • 2tablespoons minced fresh ginger (1-inch knob)
  • 1tablespoon lemon juice, plus more to taste
  • 1teaspoon garam masala
  • 1teaspoon ground cumin
  • ½teaspoon turmeric
  • ½teaspoon cayenne pepper
  • ½teaspoon ground yellow mustard
  • ½teaspoon ground coriander
  • ¼teaspoon ground cinnamon
  • 480 mlfiltered water, plus more as needed.
  • 320 gpeeled and diced potatoes
  • 210 gsmall cauliflower florets
  • 250 gchopped green beans (1-inch pieces)
  • 10 gfinely chopped fresh cilantro
Make it now
  • Step 1

    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 the onions are soft and translucent, and starting to brown. Allow to cool slightly.

  • Step 2

    Place the cooked onion mixture, 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® Power Plus® Blender.

  • Step 3

    Secure the lid, and process for 30 to 60 seconds on variable speed 10 until smooth and creamy.

  • Step 4

    In a large pot over medium-low heat, add the blended mixture, and stir for about a minute until warmed through and starting to bubble and become fragrant.

  • Step 5

    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.

  • Step 6

    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.

  • Step 7

    Once the vegetables are cooked through to your liking, remove from the heat, and stir through the cilantro.

  • Step 8

    Add salt and lemon juice to taste.

  • Step 9

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

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Potato, Cauliflower, and Green Bean Curry

Step 1

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 the onions are soft and translucent, and starting to brown. Allow to cool slightly.

Step 2

Place the cooked onion mixture, 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® Power Plus® Blender.

Step 3

Secure the lid, and process for 30 to 60 seconds on variable speed 10 until smooth and creamy.

Step 4

In a large pot over medium-low heat, add the blended mixture, and stir for about a minute until warmed through and starting to bubble and become fragrant.

Step 5

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.

Step 6

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.

Step 7

Once the vegetables are cooked through to your liking, remove from the heat, and stir through the cilantro.

Step 8

Add salt and lemon juice to taste.

Step 9

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

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