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Home Eat Dinners Soups

Collard Green Potato Curry

5 from 1 vote
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By: Sarah BondUpdated: Feb 21, 2022 Leave a Comment

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Level up your vegetarian dinner with this Collard Green Potato Curry recipe. Creamy coconut and soft potatoes in a flavorful curry base.

A white bowl filled with collard green potato curry and topped with cilantro and a lime wedge

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.

A white bowl filled with collard green potato curry and topped with cilantro and a lime wedge and surrounded by a bowl of rice, another bowl of curry, and some collard greens

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).
A white bowl filled with collard green potato curry and topped with cilantro and a lime wedge

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.

A frying pan filled with chopped white onion, garlic, and ginger

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.

A pan filled with seasoned white onion, diced potatoes, curry powder, coriander, cumin, and salt

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.

A pan filled with potato curry ingredients and collard green pieces
A pan filled with mixed collard green potato curry ingredients

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!

A white bowl filled with collard green potato curry and topped with cilantro and a lime wedge

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!)
A white bowl filled with collard green curry and topped with cilantro and a lime wedge

Collard Green Potato Curry

5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 412kcal
Servings: 4 servings
Print Rate
Level up your vegetarian dinner with this Collard Green Potato Curry recipe. Creamy coconut and soft potatoes in a flavorful curry base.

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.

Nutrition Information

Serving: 1serving Calories: 412kcal (21%) Carbohydrates: 36.6g (12%) Protein: 6.1g (12%) Fat: 29.6g (46%) Saturated Fat: 20.6g (129%) Cholesterol: 0mg Sodium: 612mg (27%) Potassium: 975mg (28%) Fiber: 7.9g (33%) Sugar: 6.2g (7%) Calcium: 77mg (8%) Iron: 3mg (17%)
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A flavor-loving nutritionist and sensory science specialist showing you how to make easy vegetarian recipes, one ingredient at a time.

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