Potato, Cauliflower, & Green Bean Curry

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Soy Free
    Soy Free
  • Blender

Do not miss making this potato, cauliflower, and green bean curry. It is just incredible. Scott hates curry, and even he loves this recipe. This blend has a delightful mild spice blend, and is so beautifully balanced.

I really love curries with complex flavor profiles that aren't too spicy, and this recipe ticks all of the boxes for me. I often use coconut milk in my curry dishes. But, for this recipe, I've blended tomatoes with cashews, spices, and sautéed onion and garlic, and then added that mixture to the veggies. While the veg is cooking the bouquet of spices opens and develops. It is just intoxicating and oh, so delicious.

I created an Indian "blender dinner" on the Kitchenthusiast® recipe blog to showcase the power of the KitchenAid® Pro Line® Series blender. There are 50 delicious blender dishes developed by me on the blog, and so many other amazing recipes.

The KitchenAid® Pro Line® Series high-speed blender is now the most powerful home blender in the world. It completely pulverizes the cashews in this dish to make the delightful spicy cream that makes this curry so magical.

I'm so excited about this blender because it's the first time that we have form and function in the high-speed blender space. There are some great high-speed blenders on the market, but they're pretty ugly. I like to leave my appliances out on the counter top so I can easily access them because I use them every day.

I love that I've got a blender to match my KitchenAid® stand mixer, food processor, kettle, toaster, and coffee maker. I got all of the pearl white appliances from the KitchenAid® Pro Line® Series range, and I am in love.

But, I digress. Back to the virtues of this curry. I'm having an Indian Bollywood banquet night this Saturday, and everybody is dressing up. I am so excited. I'm making a variety of curries including this one, chickpea crepes, mint cilantro chutney, spicy cashew dip, green pea and almond dip, garlic green beans, and curried sweet potatoes. I'm also serving mango cardamom and banana lassis!

Don't miss making this curry. It's epic.

*I am the spokesperson for KitchenAid® blenders. But, my opinions are my own.

Potato, Cauliflower, & Green Bean Curry

Potato, Cauliflower, & Green Bean Curry

Serves 4 to 690 MINS
  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.
  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 your KitchenAid® Pro Line® Blender. Secure the lid, and process for 30 to 60 seconds on variable speed 10 until smooth and creamy.
  3. 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.
  4. 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 through the cilantro. Add salt and lemon juice to taste.
  5. Serve over rice, quinoa, millet (or any other grain of your choice), and garnish with cilantro.

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Photo by Trent Lanz; styling by Alicia Buszczak




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