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Try this collard green potato curry when you need a hearty dinner that takes just 30 minutes. It’s a vegetarian spin that’s creamy, thanks to coconut, and filling, thanks to soft potatoes cooked in a flavorful curry base.
save this recipe!When making any dish with rice and sauce, one ingredient can elevate the dish by about 10 levels: curry powder.
Using classic curry ingredients on top of collard greens takes this dish to the next level. Its power and flavor are unmatched! The addition of collard greens adds both flavor and texture, making this a Southern Indian fusion soup that I can’t stop eating.
here’s what you’ll need
The ingredient list may seem a bit long, but it includes almost all staple ingredients that you probably already have on hand! This is just an overview; be sure to jump to the recipe card to see the full quantities.
- Olive Oil: For cooking the onion, garlic, and ginger. You could also use coconut oil here for even more coconut flavor.
- Onion: Chop this into small pieces. White or yellow onion works 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: These are key to creating a curry that will keep you full and fueled while still being vegan! You can use any type.
- Curry Powder: This adds the signature flavor to the dish.
- Spices: For additional seasoning, include a bit of coriander, cumin, and salt.
- Coconut Milk: You can use full or reduced-fat canned milk. But be sure to use a canned variety, not the carton you would find in the refrigerator section.
- Collard Greens: To finish, add in lots of leafy collard greens!
How to make It
This collard green curry recipe takes only about 15 minutes to create, plus a little more to cook the rice. It’s easy to throw together, and it only requires one pot! This is just an overview; be sure to jump to the recipe card for the full instructions.
Step 1: Prepare the Rice
If serving with rice, begin cooking that first. You can always skip this if you want to serve the curry as an appetizer.
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, and cook until the onion is soft and translucent, for about 3 minutes.
Step 3: Let the Potatoes Simmer
Add the chopped potatoes, spices, seasonings, and coconut milk. Fill the coconut milk can about half full with water, and then add that too. Cover the pot and gently simmer until the potatoes are fork-tender, about 10 minutes.
Step 4: Add the Collard Greens
Stir in the chopped collard greens, cooking until the collards have wilted down and are bright green about 1 minute. Serve warm with rice and fresh cilantro for a delicious gluten-free dinner.
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 bell peppers (I like throwing this in at the end so they keep their crunch)
- Peas (frozen works)
more delicious curry recipe
Thai Coconut Curry With Tofu
30 minutes
Chana Dal | Split Chickpea Curry
1 hour 45 minutes
Thai-Style Banana Curry
30 minutes
Collard Green Potato Curry
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.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
