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silverbeet potato curry

Silverbeet and Potato Curry

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4


  • 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.
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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