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Potato Curry

Whole Food Plant Based | Vegan | Sugar Free | Oil Free 





Makes 12 Cups


1 TBSP Cumin

1 TBSP Coriander Seeds

1 TBSP Turmeric

2 TBSP Curry Powder

1/2 TSP Cayenne


1/2 Cup Diced Onions


1 TBSP Sesame Seeds

3/4 Cup Raw Cashews

1 Cup Vegetable Stock

1 Cup Almond Milk (or other plant milk)

6 CUPS Potatoes 1" cubes

2 TBSP Minced Garlic

2 Bay Leaves

2 TBSP Lemon Juice

1 TBSP Minced Ginger or Dried Ginger

2 Cups Diced Tomato (canned or freshly diced)


Whole Grain Rice, Cilantro & Chopped Cashews for serving




  1. Place the sesame seeds, cashews, vegetable stock and almond milk in a high speed blender. Allow to soak while you prep the rest of your ingredients. (if you do not have a high speed blender you will want to allow this mix to soak a few hours to soften up the cashews enough)

  2. Set the Instant Pot to "Sauté". Place the cumin, coriander, curry, turmeric and cayenne in to heat up. After about 2-3 minutes of sauté,  place the aromatic spice mix into the blender with the previous ingredients. 

  3. With the Instant Pot still on "Sauté", throw the diced onion it in to brown for 3-4 minutes. 

  4. Turn the "sauté" function off.

  5. Add the potatoes, garlic, bay leaves, lemon juice, ginger and tomatoes to the Instant Pot.

  6. Back to your Blender, blend the aromatic spices, sesame seeds, cashews, vegetable stock and plant milk until creamy smooth.

  7. Add the curry sauce into the Instant Pot.

  8. Set the Instant Pot to "Stew" for 25 minutes. 

  9. You can do a quick release once finished or allow it to remain on "Keep Warm" until you are ready to serve. Remove the Bay Leaves before serving. 

  10. Serve with rice, topped with cilantro and chopped cashews.



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