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Silky Turmeric Curry

This recipe never lets me down and in my opinion is perfect! Bold statement, I know.

The trick of getting the silky/creaminess is in the starchy potato and the cashew nuts. They work together so magically. You can try any other starchy veg and see how it works for you, or try subbing cashews for almonds, macadamia...

When I learned this nifty trick, my curry world was turned upside-down. I had never consistently been able to get that silky, smooth, thick curry sauce AND also get that flavour.

This recipe is relatively simple if you have a blender and a good non-stick pan (for those spices) and is cooked up in 20 minutes, even chopping the veggies is easier because it's all so rough as it's going to be blended!

Once you've made it you just need to pour it back in the pan to cook the veggies/tofu or whatever you're craving on the day. If your veggies will take a while add half a cup of stock or water so it doesn't reduce.



TURMERIC is an excellent source of iron and manganese keeping those blood cells healthy and bones strong.

It is also a good source of vitamin B6 working on brain development and happy hormones, dietary fiber, copper, and potassium. It's a powerful anti-oxidant and anti-inflammatory and has been used for many years in India for medicinal purposes.

COCONUT MILK is surprisingly high in fat, and saturated fat too so keep your consumption to a minimum but its a good source of fiber and phytonutrients (think healthy bones and immune system).


I put roast pumpkin, oven baked tofu, peas and broccoli in this curry. The tofu took 30 minutes in the oven and was ready just in time to be popped in to the curry.

It's the potato and cashews together that make the magnificent silky-creaminess.




This silky dream completely depends on the starchy potato and the cashews but you could definitely play around with sweet potato, pumpkin, parsnip...corn! The more you add of either the thicker it will be, so play away! If it's too thick just water it down with some veg stock (or plain water) when you add your veggies to cook. I recommend sticking to this ratio for your first time though then changing it up next time.




  • 1 tbsp oil (coconut/olive/canola...)

  • 1 medium onion

  • 3 garlic cloves

  • 1 thumb ginger

  • 1 small potato (about 60g)

  • 5 cashews

  • 400 ml can coconut milk

  • Juice 2 limes (to add at the very end)

SPICES (use measuring spoons)

  • 2 tsp turmeric

  • 1 tsp coriander

  • 1 tsp chili flakes (or more for a spicy curry)

  • 1 tsp coconut sugar (or brown)

  • 1 tsp salt


  1. Prep the veg: Roughly slice the onion, peel and slice the ginger into rough but even pieces, smash down on the garlic with the flat side of a knife but keep whole and peel and thinly slice the potato (quicker cooking time).

  2. Heat the oil in a non-stick wok (non stick is best for the spices to fry without sticking) and add the onions, salt and coconut sugar. Fry until onions start to become translucent (about 3-5 mins).

  3. Add the ginger and fry together until onions start to caramelise (about 3-5 mins).

  4. Add the garlic and fry all together for a minute.

  5. Add the turmeric, coriander and chili powder and fry for 1-2 minutes stirring constantly (do not add any oil here you want to dry fry to release the aromas).

  6. Add the coconut milk and stir well, picking up all those spices as you stir and getting that beautiful yellow colour. Bring to a simmer.

  7. Add the potato slices and cashews and simmer for 10 minutes

  8. Check the potatoes break with a fork and remove from the heat. Taste checking for salt/sweet balance and adjust accordingly but remember you'll be adding lime later.

  9. Add all contents to a blender (if your blender is too small for it all do it in two batches) and blend until smooth and silky.

  10. Add the lime juice to your complete dish near the end of cooking (this will have a stronger tangy taste)

Your curry sauce is ready! Now you can return the sauce to the same pan and add your veggies! I added some roast pumpkin, fresh broccoli and frozen peas and cooked it for about 4 mins and added 1/2 cup veg stock so it wouldn't reduce too much. I threw in some baked tofu at the end too (I'll post that tutorial soon). Serve with brown rice.


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