This spicy vegan potato curry is full on with flavour and easy to make with pantry staples. Fried potatoes are simmered in a spicy and savory tomato-cashew sauce infused with delicious, aromatic Indian spices. You’ll be surprised by how tasty the humble potato can be!
Super easy, 30 MINUTE cauliflower chowder made with roasted garlic, cashews and a secret, protein-packed ingredient! Ingredients ½ cup raw cashews, soaked for at least 2 hours 1 head cauliflower 1 small potato 1 garlic bulb 2 tablespoons oil ½ cup Sabra Roasted Garlic Hummus ½ cup cooked quinoa 2 cups vegetable broth 2 cups water (+ more as needed) 2 teaspoons miso paste 2 teaspoons nutritional yeast (optional) Salt + pepper to taste Additional garlic if desired