Level up your vegetarian dinner with this Collard Green Potato Curry recipe. Creamy coconut and soft potatoes in a flavorful curry base.
When making any dish with rice and sauce, there is one ingredient (or a combination thereof, depending on how you’re making it) that can take a dish up about 10 levels: curry powder.
It’s power and flavor are just simply unmatched! And when I decided to create a potato and rice dish, my plan was to sneak in collard greens and then elevate things with some curry powder, coriander, and cumin.
Lo and behold, I was right on the money. This collard green potato curry is one for the books, made with onion, ginger, and even coconut milk! The addition of collard greens adds both flavor and texture.
Ingredients in collard green potato curry
This potato curry recipe is made with a base of onion, potatoes, greens, and rice. For the flavor and sauce we use garlic, ginger, curry powder, coriander, cumin, salt, coconut milk, and water!
- Olive Oil: Begin with 2 tablespoons of olive oil to use to cook the onion, garlic, and ginger. You could also use coconut oil here for even more coconut flavor
- Onion: Use 1 medium sized onion, chopped into small pieces. White or yellow onion both work well here.
- Garlic: To add flavor include 3 cloves of minced garlic.
- Ginger: Follow the garlic with 1 tablespoon of fresh grated ginger. This adds so much flavor!
- Potatoes: Next, add the bulk of the recipe with 3 peeled and chopped potatoes. You can use any type.
- Curry Powder: 2 teaspoons of curry powder adds the signature flavor to the dish.
- Spices: For additional seasoning, include 1 teaspoon each of coriander, cumin, and salt.
- Coconut Milk: Add 1 13-oz can of coconut milk. You can use full or reduced fat (but be sure to use a canned variety, not the carton you would find in the refrigerator section).
- Collard Greens: Finally, add 4 oz of chopped collard greens (about 4 cups).
How to make It
Creating this collard green curry recipe takes only about 15 minutes, plus the time it takes to cook the rice. It’s an easy recipe to throw together, and it only requires one pot!
Step 1: Prepare the rice
If serving with rice, begin cooking that first.
Step 2: Cook the flavor base
Heat the oil in a large sauté pan or wok over medium heat. Add the onion, garlic, and ginger, cooking until the onion is soft and translucent, about 3 minutes.
Step 3: Let the potatoes simmer
Add the chopped potatoes, spices and seasonings, and coconut milk. Fill the coconut milk can about half full with water, and then add that too. Cover the pot and bring to a gentle simmer until the potatoes are fork-tender, about 10 minutes.
Step 4: Add the collard greens
Stir in the chopped collard greens, cooking just until the collards have wilted down and are bright green, about 1 minute. Serve warm with rice and fresh cilantro.
Add to your curry with these ingredients
Interested in bulking up your curry even more? Three ingredients are great for adding to the flavor, texture, and overall recipe: chickpeas, green pepper, peas, or a combination of the three! I recommend throwing in green peppers at the end so they keep their nice crunch!
More delicious curry recipes
From banana and eggplant to kidney beans and coconut, there are so many different ways to make curry! If you liked this potato rendition, you’ll love these too.
- Banana Thai Curry
- Eggplant Curry
- Coconut Kidney Bean Curry
- Thai Vegetable Coconut Curry
- Saag Aloo (it’s like this recipe, but with spinach!)
Ingredients
- 2 Tbsp olive oil 30 mL
- 1 medium white onion
- 3 cloves garlic minced
- 1 Tbsp fresh grated ginger
- 3 potatoes peeled and chopped
- 2 tsp curry powder
- 1 tsp each coriander, cumin, salt
- 1 13-oz can coconut milk
- ½ can water about ¾ cup
- 4 oz chopped collard greens about 4 cups, 113 g
- To serve: rice, cilantro
Instructions
- Rice: If serving with rice, begin cooking that first.
- Flavor Base: Heat oil in a large saute pan or wok over medium heat. Add onion, garlic, and ginger, cooking until onion is soft and translucent, about 3 minutes.
- Potatoes: Add chopped potatoes, the spices/seasonings, and coconut milk. Fill the can that has coconut milk about half full with water, then add that too. Cover and bring to a gentle simmer until potatoes are fork-tender, about 10 minutes.
- Greens: Stir in chopped collard greens, cooking just until collards have wilted down and are bright green, about 1 minutes. Serve warm with rice and fresh cilantro.
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