Cannons Creek School's Silverbeet, Potato and Tomato Curry

This flavour-packed curry recipe shared by Cannons Creek School is a delicious winter warmer the whole family can enjoy. Lovely served with rice, flatbreads or poppadums and natural yoghurt with mint.

Ingredients

  • 6 large potatoes
  • 1 onion
  • 1 x 5cm piece fresh ginger
  • 2 cloves garlic
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black mustard seeds
  • ½ teaspoon chilli flakes (or chilli powder) - start with a bit less if you don't like it too spicy!
  • ½ teaspoon turmeric
  • ¼ cup oil
  • 18 silverbeet leaves
  • 1 x 400g can chopped tomatoes or 4-5 fresh tomatoes
  • ½ teaspoon salt (to taste)
  • Coriander or parsley to garnish
  • 1 x tin of chickpeas (optional)

 

  1. Scrub potatoes well or peel if needed. Chop into 2cm cubes, place in a large bowl and cover with water.
  2. Peel & chop the onion, ginger & garlic and place in a bowl.
  3. Heat a small fry pan over a medium heat. Toast the cumin & coriander seeds until they smell fragrant. Add to the mortar & pestle. Crush the seeds and set aside.
  4. Add chilli and turmeric to spice mix in the mortar.
  5. Drain the potatoes in a colander.
  6. Heat the oil over a medium heat in a large, heavy based pot or fry pan (or electric frypan).
  7. Add the mustard seeds and cook for one minute. They will start to pop so you may need to have a lid handy!
  8. Tip in the onion, garlic and ginger and saute until softened, stirring with a wooden spoon (approx. 5 minutes).
  9. Add the crushed spices from the mortar, salt, the potatoes and the tinned tomatoes along with their juice. Stir with a wooden spoon to combine and add just enough water to barely cover.
  10. Put a lid on and reduce heat to a simmer - cook for approx. 25 minutes, stirring occasionally.
  11. While the potatoes are cooking, wash and chop the silverbeet leaves, removing any big stems. Roll the leaves into a loose bunch and slice with a knife.
  12. After 25 minutes, add the silverbeet and chickpeas (if using), cover and cook for a further 10 minutes.
  13. To serve, sprinkle with chopped parsley & coriander.

This curry is lovely served with:

  • Rice or flatbreads
  • Natural yoghurt (with mint & other herbs cut into, it if you have them)
  • Poppadums

You could also make another curry to serve as part of an Indian meal.

Recipe supplied by Cannons Creek School (sourced from Stephanie Alexander).

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Cannons Creek School's Silverbeet, Potato and Tomato Curry Comments

  • I'm a Vegetarian and this sounds very yummy - well done Cannon Creek School.

    Pat Cosgrave