Potato greens curry
 | Cooking Time 1 hour |
 | Serves 6-8 |
INGREDIENTS
- 10-12 medium WA potatoes, any variety
- 1 brown onion, chopped
- 2 cloves garlic, crushed
- 1 tsp minced ginger
- 2 tsp turmeric
- 2 tsp cumin
- 2 tsp coriander, ground
- 1 tsp chilli powder
- ½ tsp mustard seeds
- ½ tsp fennel seeds
- 1 bunch kale / silverbeet, washed
- 250g baby spinach leaves, washed
- 300 ml cream - cooking cream or Flora cream for dairy-free
- 1 lemon
- garam masala (optional)
- rice, to serve
- roti bread, to serve
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 | PERFECT WITH |  | ALSO GREAT WITH |
INSTRUCTIONS
Turning big leafy handfuls of greens and a few pantry spices into something magical, this Potato Greens Curry is exactly what the doctor ordered during cold and flu season.
The humble spud is such a staple in my kitchen through the colder months. They are good for you, full of good carbohydrates and vitamins and very budget-friendly. An ingredient that anchors a good meaty dish, but here in this vibrant green curry, they really are the star of the show!
- Start by dry-toasting your spices by adding all spices to a small dry frying pan. Keep swirling the pan for 2 minutes until fragrant. This wakes up the spices.
- Transfer to a mortar and pestle and crush into a powder; if it’s a little chunky, that is still absolutely perfect.
- Next, prepare your vegetables. Peel and chop the potatoes into 4cm pieces. To a blender, add the leafy greens with 500ml of boiling water. Whiz until you have a smooth green liquid.
- Finely chop the onion. To an extra large pan or casserole dish over a medium heat, add 3 tablespoons of olive oil and chopped onions. Cook until softened.
- Add the garlic and ginger and stir through. Add your crushed spices and potatoes. Stir through until coated.
- Add the blended greens and turn to a simmer; allow to reduce uncovered for 30 minutes, stirring occasionally.
- Add the cream and stir through; turn heat to the lowest setting and cook for a further 25 minutes, stirring occasionally. Your sauce should now be vibrant and thick.
- Add the juice of half a lemon and season generously with salt and garam masala to taste.
- Serve with fluffy rice and roti.
TIP: Serve with fluffy rice and roti.
About This Recipe
When the weather turns and the sniffles set in, this is the curry we reach for. Big handfuls of kale and spinach, a handful of pantry spices, and WA potatoes doing what they do best — soaking up flavour and keeping you full. It’s proof that a humble spud can anchor a dish just as well as any meat, while the greens bring the vibrant colour and the vitamins your body’s craving in cold and flu season. Budget-friendly, warming, and secretly good for you — this one’s a keeper.
This delicious recipe comes from Perth-based food creator and recipe developer Kerby Dichiera of @kerbycooks. Inspired by the incredible seasonal produce right on our doorstep here in Western Australia, Kerby brings a beautiful storytelling approach to everything she creates — turning simple, local ingredients into food moments that are as memorable as they are delicious. With a background spanning over a decade in hospitality, Kerby knows her way around a kitchen and has a true gift for making everyday cooking feel special. We love having her in the WA Potatoes kitchen! 🥔
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