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.


  • 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).

Click here for more recipes

Post a comment

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