The West

Picture: Michael Wilson/The West Australian

A classic Indian curry, you can substitute other vegetables for the silverbeet as desired. Cauliflower works well too.

RECIPE: Potato Curry with Silverbeet
Serves 8

3 tbsp vegetable oil
2 garlic cloves, finely chopped
1 tbsp black mustard seeds
1/2 tbsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
1 green chilli, finely chopped
1kg potatoes, cut into chunks
sea salt, to taste
1/2 cup water
1 bunch silverbeet leaves, chopped, stalks discarded
3 tbsp plain yoghurt
fresh coriander leaves, to garnish

Heat the vegetable oil in a big frying pan. Add the garlic, mustard seeds and cumin seeds. Cook until mustard seeds start popping, then add the remaining spices and chilli. Cook for a few minutes. Add the potato chunks and salt, combining well with spices. Fry for a few minutes. Then add half a cup of water. Cook covered for about 20 minutes or until potatoes are tender. Steam silverbeet then add to the potatoes. Stir through yoghurt. Garnish with coriander. Serve with naan bread.

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