Swiss Chard and Potato Curry

swiss chard and potato curry | Local Food Rocks
Photo by Renato Ghio

I follow a lot of amazing food blogs. Renato and I hope to some day be half as awesome as the ones we follow. (We’re working on it.) I love finding inspiration in these blogs, especially when I actually know the blogger in person. That was the case with this curry recipe.

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.

Swiss Chard and Potato Curry
ever so slightly modified from Local Kitchen
Serves 6


  • 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


  1. 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.
  2. Add garlic, ginger and habanero; sauté until fragrant, about 1 – 2 minutes.
  3. Add curry powder, turmeric, cinnamon and cayenne pepper: stirring constantly, cook for 1 minute.
  4. Add Swiss chard in two batches, stirring and sautéing until wilted.
  5. Add tomato and water, stir and reduce heat to low while you prepare the potatoes.
  6. Chop potatoes (you can peel if you want to, but I didn’t). Add potatoes, coconut milk and dried basil to the pot.
  7. 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.
  8. Uncover and simmer over low heat, stirring occasionally, until sauce is thickened, 10 – 20 minutes.
  9. 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?

Join the Conversation

  1. This looks sooo good! I am just starting to explore with curry, so this looks like the perfect thing to get my feet wet, so to speak! Great recipe! Thanks for sharing!! 🙂

  2. So glad you want to give it a try. It's really delicious. I think the key is the coconut milk. Let me know how it turns out.

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