Potato & Greens Curry Recipe
This comforting and nutritious potato and greens curry is a perfect blend of spices creamy texture and vibrant vegetables. The combination of potatoes leafy greens and green peas cooked in a spiced coconut-based or tomato-based gravy makes it a wholesome dish. It’s a great vegan and gluten-free option that pairs well with rice or flatbreads.
Cooking Time
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Ingredients
3 medium potatoes peeled and chopped
2 cups fresh kale/spinach/mustard greens chopped
½ cup green peas (fresh or frozen)
1 onion finely chopped
2 tomatoes pureed
1-inch ginger grated
3 cloves garlic minced
1 cup coconut milk or ½ cup yogurt (optional)
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
½ teaspoon red chili powder (adjust to taste)
2 tablespoons oil
Salt to taste
1 ½ cups water or vegetable broth
Instructions
Sauté the spices Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
Cook aromatics Add onions and sauté until golden brown. Stir in ginger and garlic cooking for a minute until fragrant.
Add tomatoes and spices Pour in the pureed tomatoes turmeric coriander powder chili powder and salt. Cook until the oil separates.
Cook potatoes Add the chopped potatoes and mix well. Pour in water or broth cover and simmer for 15 minutes until the potatoes soften.
Add greens and peas Stir in the leafy greens and green peas. Cook for another 5-7 minutes.
Finish with coconut milk or yogurt If using pour in the coconut milk and garam masala. Simmer for 2 minutes.
Serve Enjoy hot with rice naan or chapati.
Tips
Substitute kale with spinach collard greens or mustard greens for variety.
Adjust spice levels according to preference.
For extra creaminess blend a small portion of the curry before serving.
A squeeze of lemon juice enhances the flavor.
Q&A
Q: Can I make this without coconut milk?
A: Yes You can use yogurt or simply skip it for a lighter version.
Q: What protein can I add to this?
A: Chickpeas or tofu make great protein additions.
Q: Can I make this in an Instant Pot?
A: Yes Sauté the spices and aromatics then pressure cook everything (except greens and peas) for 5 minutes. Stir in greens and peas at the end.
Nutrition (Per Serving)
Calories: ~250 kcal
Carbohydrates: 35g
Protein: 6g
Fats: 10g
Fiber: 7g
Conclusion
This potato and greens curry is a healthy comforting dish packed with flavors and nutrients. It’s easy to make highly customizable and perfect for meal prep. Give it a try and enjoy a wholesome home-cooked meal!