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 riceIf serving with rice, begin cooking that first. Step 2: Cook the flavor baseHeat 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 simmerAdd 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 greensStir 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!)
