Slow Cooker Indian Curry Potato Soup with Cashew Cream Recipe | Yummly

Slow Cooker Indian Curry Potato Soup with Cashew Cream

CONNOISSEURUS VEG(1)
Frances: "I added white mushrooms and zucchini to this reci…" Read More
19Ingredients
8Hours
300Calories
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Ingredients

US|METRIC
  • 4 cups vegetable broth
  • 2 1/2 pounds russet potatoes (about 3 medium, peeled and cut into 1 inch cubes)
  • 1 onion (chopped)
  • 3 garlic cloves (minced)
  • 1/2 tablespoon ginger (fresh grated)
  • 14 ounces diced tomatoes
  • 1/4 cup tomato paste
  • 2 teaspoons chili paste (Asian)
  • 1 tablespoon Garam Masala
  • 1/2 tablespoon cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups frozen peas
  • 1/4 cup fresh cilantro
  • 1/2 cup raw cashews (soaked in water 4-8 hours and drained)
  • 1 tablespoon lemon juice
  • 1/2 cup water
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    NutritionView More

    300Calories
    Sodium41% DV980mg
    Fat9% DV6g
    Protein20% DV10g
    Carbs18% DV54g
    Fiber28% DV7g
    Calories300Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium980mg41%
    Potassium1280mg37%
    Protein10g20%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate54g18%
    Dietary Fiber7g28%
    Sugars11g22%
    Vitamin A40%
    Vitamin C60%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Frances 3 years ago
    I added white mushrooms and zucchini to this recipe and it turned out great!!!

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