🥔 Thai Coconut Cashew Curry Potato

✨ Comfort food with a global twist ✨

This dish takes the humble potato — so often misunderstood as “just a carb” — and transforms it into a healing superstar. Topped with a thick, creamy Thai-inspired cashew coconut curry sauce and colourful seasonal veggies, this potato is hearty, nutrient-rich, and oh-so-satisfying.

Pair it with a simple leafy green salad for a perfectly balanced, energizing meal 🌱💚.

🍴 Recipe

Serves 4

Ingredients:

• 4 organic russet or sweet potatoes, baked at 350°F until tender (75–90 min)

• 1 cup carrots, sliced

• 1 cup broccoli florets

• 1 cup red pepper strips

• ½ cup peas (frozen is fine)

• ½ small red onion, sautéed or raw (for blending)

• 1 clove garlic (small, optional — adjust to taste)

• ½ cup raw cashews, soaked (ideally soaked for at least 4 hours or in a pinch, 30 min in hot water)

• ½ cup light coconut milk (or blended young coconut + water)

• 1 - 2 tbsp fresh lime juice (adjust to taste)

• 1-inch fresh ginger, grated or ½ tsp ginger powder

• 1 tsp curry powder (salt-free blend: turmeric, cumin, coriander, cardamom, fenugreek)

• Fresh green onion + cilantro, for garnish

Directions:

1. Bake potatoes at 350°F until soft and fluffy.

2. Steam carrots, broccoli, and red pepper the long + low way: add a splash of water to a pot, cover, bring to a quick boil, then turn down to low. Steam gently for 15–20 minutes until bright and tender. Do not open the lid! Reserve the cooking liquid.

3. In a blender, combine soaked cashews, coconut milk, lime juice, onion, garlic, ginger (fresh or powder), curry powder, and 2–3 tbsp of the reserved veggie liquid if needed to thin your sauce. Blend until thick and creamy.

4. Return sauce to the pot, heat gently, stir in peas + steamed veggies until coated.

5. Split open baked potatoes, spoon over curry veggie mix, and garnish with fresh green onion + cilantro.

🌱 Nutrition Notes

🥔 Potatoes are heroes, not villains. They’re packed with potassium, fibre, vitamin C, and antioxidants — especially when you eat the skin. They provide steady energy and minerals that support your nervous system and healing.

🥦 Broccoli + peppers + carrots deliver beta-carotene, vitamin C, and phytonutrients to boost immunity and reduce inflammation.

🌰 Cashews + coconut create creaminess while adding magnesium and healthy fats for nervous system regulation and satiety.

🍋 Lime + ginger + curry spices brighten the dish, support digestion, and bring anti-inflammatory benefits.

✨ This dish is hearty and super filling on its own. Pairing it with a simple leafy green salad (spinach, romaine, or mixed greens with a light citrus dressing) creates the perfect balance of grounding and freshness.