Yellow Curry with Potatoes, Beans & Collard Greens

Friends! I’ve been holding out on you! I’ve been meaning to share this little gem of a curry since I first came across it back in January. A conservative guess says I’ve made it a dozen times since then – a dozen missed opportunities to bring a new form of tastiness and ease to your table. 

curry.jpgWith enough thought and creativity, I might be able to come up with a passable story about why it’s taken me until now to pass it along but, given that I’m 10 months behind schedule, I figure I’d better skip the story and get straight to the recipe.

To me, this is the mac and cheese of curries: it’s rich, starchy, salty, comforting and – the clincher – a vibrant shade of orangey yellow. And, as far as curries go, it’s relatively easy to pull together; the prep and cooking techniques are straightforward and, curry newbies rejoice!, it calls for only two types of spices, both of which are easy to track down. 

As the original recipe notes, the dish is infinitely adapted: Feel free to swap the collard greens and potatoes for other leafy and starchy vegetables, experiment with the sorts of beans you use, and doctor the spice mix to your liking. Don’t be shy with the salt and, if you’ll let me say, don’t wait 10 months to try it. 

Yellow Curry with Potatoes, Beans & Collard Greens
Adapted from Post Punk Kitchen
Serves 4-6


1 tbsp oil (vegetable, olive, coconut) 
1 large red onion, sliced
1 hot chile (variety and spiciness of your choosing), finely chopped
1.5 tbsp fresh ginger, grated
3 medium cloves of garlic, minced
2 tbsp curry powder
1 tsp garam masala
1-1.5 tsp salt
1 tsp brown sugar
2 tbsp tomato paste
2 cups of water 
1.5 lbs of red potatoes, cut into 1-inch chunks (about 3 medium-sized potatoes)
1 can of coconut milk 
4 loosely packed cups of collard greens (washed, stems removed, leaves cut into bite-sized pieces)
1.5 cups cooked, rinsed beans (black beans, black-eyed peas and white beans will all work well)
To serve: Freshly cooked basmati or jasmine rice


1. In a large pot, heat the oil over medium heat. Add the onion and chile and cook until the onion is soft, about 5 minutes.

2. Add the ginger and garlic and cook until fragrant, about a minute.

3. Add in the curry powder, garam masala, 1 tsp salt, sugar and tomato paste, and stir until they form a bit of a paste. 

4. Add the water and potatoes, stirring until the spice paste dissolves into the water. Bring the pot to a boil, then reduce the heat to medium low, partially cover it with a lid, and simmer until the potatoes are tender, about 5-10 minutes.

5. Stir in the coconut milk, collard greens and beans and continue to simmer over medium-low until the greens are almost tender, 3-5 minutes. At this stage, give the curry a taste and add more salt as needed. Turn off the heat and let the curry sit for a few minutes before serving.  

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