This recipe is from Local Kitchen by friend Kaela. If you don't follow her blog, you should. Get on it. Any way, back in June I was smitten with her Kale and Potato Curry recipe. I bookmarked it for when a cooler day hit and I could make my way through the continually-giving leafy greens from my garden.
With a few minor swaps, I think it was a kitchen success. It was sweet, yet spicy and delightfully creamy. Thanks for the inspiration Kaela.
|Photo by Renato Ghio|
Swiss Chard and Potato Curry
ever so slightly modified from Local Kitchen
- 3 tbsp grapeseed oil
- 1 medium yellow onion, diced
- 4 large garlic cloves, minced
- 3 inch piece of ginger, peeled and grated
- 1 habanero chile, minced
- 3 tbsp sweet curry powder
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1 large bunch Swiss chard, chopped
- 1 large tomato, diced
- 1 cup water
- 1 and 1/2 lbs fingerling potatoes, chopped
- 1 can coconut milk
- 2 teaspoons dried basil
- 3 Tablespoons fresh oregano leaves
- rice or other grain for serving
- In a medium Dutch oven or stockpot, heat oil over medium flame until shimmering. Add onions, reduce heat to medium-low, and sauté until softened, about 5 minutes.
- Add garlic, ginger and habanero; sauté until fragrant, about 1 – 2 minutes.
- Add curry powder, turmeric, cinnamon and cayenne pepper: stirring constantly, cook for 1 minute.
- Add Swiss chard in two batches, stirring and sautéing until wilted.
- Add tomato and water, stir and reduce heat to low while you prepare the potatoes.
- Chop potatoes (you can peel if you want to, but I didn't). Add potatoes, coconut milk and dried basil to the pot.
- Stir well and bring to a simmer over medium heat. Reduce heat to low, cover and simmer until potatoes are tender, about 20-30 minutes.
- Uncover and simmer over low heat, stirring occasionally, until sauce is thickened, 10 – 20 minutes.
- Taste and adjust seasonings. Stir in oregano and serve hot over rice.
What are some of your favorite blogs, books or people for finding kitchen inspiration?