Comforting Silverbeet and Potato Curry

This curry is quick to get to the table, packed with nutrients and uses the whole silverbeet bunch, rather than discarding the stems as so many recipes ask you to do. In the Mediterranean and Italy, the stems are prized for their flavour and texture, so you should be appreciating them too! If you’re worried about kids not enjoying the stems, chop them finely as you would the onion and cook them off with onion, they’ll be none the wiser.

silverbeet potato curry

Silverbeet and Potato Curry

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 1 medium onion finely chopped
  • 3 cm ginger grated
  • 4 garlic cloves finely chopped
  • 1 tsp mustard seeds black
  • 1 tsp ground coriander
  • 1 tsp turmeric paste
  • ½ tsp cumin ground
  • ½ tsp ground chilli
  • 1 tsp garam masala
  • 1 bunch silverbeet stems removed
  • 1 tomato roughly chopped
  • 1 cup coconut milk
  • 500 g potatoes Desiree (or other waxy variety), cut in 2cm cubes
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil
  • ½ tsp salt


  • Heat coconut oil in a heavy based saucepan on medium.
  • Add mustard seeds and wait until they start to pop.
  • Add onions and salt and saute for 10-15 minutes on low-medium until the onions turn golden, stirring occasionally.
  • While onions are cooking prepare potatoes.
  • Add garlic and ginger and cook for a further minute, then add the coriander, cumin, chilli, turmeric paste and tomato and saute for one more, while stirring.
  • Add potatoes and 1 cup of water.
  • Cover pan with lid and cook for 10-12 minutes. Stir pot every few minutes to ensure spices aren’t sticking. There should be some give in the potatoes by now, but they shouldn’t be cooked through.
  • While potatoes are cooking prepare the silverbeet. Slice stems into strips, then chop into 1 cm pieces and finely shred leaves.
  • Add coconut milk and garam masala to the saucepan with silverbeet stems. Cook covered for 5 minutes.
  • Add silverbeet leaves and stir through. Cook for a further 2 minutes.
  • Remove from the heat, squeeze in lemon juice, stir to combine.


Serve with steamed brown rice or quinoa and fresh coriander.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Sauces, dips, and spreads
Cuisine Indian
Keyword cumin, Curry, Garam Masala, silverbeet, Turmeric
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Vegan, Vegetarian
Author: Kate Parker

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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