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Simple Creamy Coconut Potato Curry

Updated: Sep 1, 2020

This is a filling and delicious throw-together meal. And the best part is that there's very little prep or clean-up!


1/4 cup raw cashews (soaked for 30 min. in hot water)*

2-3 cloves garlic

1 13.5oz can lite coconut milk

1 large ripe tomato

1 tbsp curry

1 tsp turmeric

1 tsp garam masala

salt & pepper to taste

8-10 medium potatoes

1 cup brown rice

Optional: spinach, kale, peas, broccoli, or other veggies of your choice

*Soaking not necessary if using a high-powered blender like a Vitamix


  1. Prepare rice according to package directions.

  2. In a large pot, boil potatoes (with or without skins) until fork-tender.

  3. Combine cashews (drained), garlic, coconut milk, tomato, curry, turmeric, garam masala, and salt & pepper in a blender until creamy and smooth.

  4. Drain the potatoes and cut them into quarters.

  5. Using the same large pot, combine the quartered potatoes and sauce mixture and heat on low-medium for 2-3 minutes.

  6. Add your veggies of choice and let cook an additional 3-4 minutes. Serve with rice and enjoy!

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