This is such a warming bowl of comfort. It can be made with any manner of vegetables you might have lying around, but I think a combination of one root vegetable, one cruciferous or legume, and one leafy green works very well. I grow silverbeet so am always looking for any excuse to cook with it, but you can just as easily use spinach, chard or kale.
I usually plan to make a curry on a day I’ve made a spicy condiment - such as a tomato kasundi - so I can use the same pan I’ve made the chutney in to cook the curry, to use up every skerrick of juice and spiciness. Perhaps it’s pure laziness, but only having to wash one pot and getting two things out of it is a winning formula in my book! It also adds a great depth of flavour.
You can, of course, use a more mild chilli powder than my favourite Kashmiri, or just use two teaspoons of curry powder instead, if you prefer something less fiery. Fellow chilli fiends, know this curry is even better with the addition of more fresh finely chopped green chilli at the end!
Potato, pea and silverbeet curry
Serves 2 hungry people and leftovers for one
Coconut or vegetable oil
2 onions, finely chopped
2 garlic cloves, finely chopped
1 teaspoon minced ginger
1 green chilli, finely chopped
5-6 large stalks silverbeet, stalks and leaves, chopped (use spinach, chard, spring greens, whatever greens you have)
500 g washed small/baby potatoes, halved OR leftover cooked potatoes (that rarely happens to me!)
2 cups frozen peas
2 heaped teaspoons garam masala
1 heaped teaspoon curry powder
1 heaped teaspoon Kashmiri chilli powder (or other hot chilli powder)
1 x 400ml can coconut milk
Water
Salt, to taste
Lemon juice, to taste
Nigella seeds
Basmati rice, to serve
Yoghurt, to serve
In a large stockpot, melt the coconut oil then saute the onion, garlic, ginger, chilli and silverbeet stalks (reserve the leaves for later) until starting to soften. Add the potatoes, peas, spices, and a little water, stir everything so the potatoes are well coated in the spices, and allow to cook and release the aromas for a minute or two. Don’t let the spices burn, add water if it’s getting a bit dry.
Add the coconut milk, then rinse out the can with a little more water and add that too. Stir, ensure there is sufficient liquid to cook the potatoes in, then bring to a boil, reduce the heat and simmer for around 20 minutes or until the potatoes are cooked. You might prefer them just tender, I like to cook them until you can break them easily with the spoon.
When the potatoes are cooked to your liking, add the silverbeet leaves, and cook for a few more minutes until wilted. Add salt and lemon juice to taste, and then scatter the dish with nigella seeds.
Serve in deep bowls with basmati rice and a dollop of yoghurt on the top. Maybe even extra chilli!