Swiss Chard and Potato Curry

Swiss Chard and potato curry
Yields: 6 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins

Swiss Chard and Potato Curry is a perfect dish for everyone who is not too fluent in incorporating chard into everyday cooking. The recipe uses a complete bunch (about 5-7 stalks) of Swiss chard, meaning that there are no leftover leaves to worry about. More importantly, it also utilizes the stalks that are sliced thinly and blend perfectly into this flavorful dish.

Vegetable curries, like this one, are my most favorite vegetarian comfort food dishes. They are versatile and can be served with just rice or as an added side to almost any meat. They taste great warm or cold and last in the fridge for up to a week.

In my opinion, Swiss chard balances this curry uniquely, mellowing it with an earthy favor and the silky texture of its leaves. It also pairs nicely with sturdy russet potatoes and chickpeas.

Everyone will fall in love with this simple and irresistible dish. Give this Swiss chard and potato curry recipe a try, and you will be making it often.

Here is one more of my vegetable curries:

Aloo Gobi



0/17 Ingredients
Adjust Servings


0/3 Instructions
  • Use a deep skillet with a lid. Start by warming up the oil. Add diced onion and sauté until soft. Add all the spices, garlic, and ginger. Stir and let cook for about 30 sec. By this time, the spices will become fragrant and garlic and ginger will melt into the base.
  • Add tomato sauce, thinly sliced Swiss chard stalks, and small diced jalapeño peppers. Cook for about 5 min, or until stalks start to soften. Stir in coconut milk and water. Add diced potatoes and chickpeas. Stir, cover and let cook on low heat until potatoes are almost soft, about 10-15 min.
  • Add Swiss chard leaves (sliced into strips). Stir the sauce, making sure all the leaves are submerged in it, and cover tightly with a lid. Let cook for an additional 3 min, or until the leaves are fully wilted. Let the dish cool a little before seasoning it with salt. Sprinkle with freshly shiffonaded cilantro.

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