This inexpensive yet nutrition-rich vegetable has got to be the most underrated green leafy vegetable out there.
I am referring to chard leaves, and I hope you will try this swiss chard curry to appreciate the simplicity of these leafy greens.
They grow on almost any soil, produce copious leaves, have great iron content, and are extremely easy to cook.
The next time you see chard stalks or leaves at your local grocer, think of this easy to prepare swiss chard curry!
Swiss chard prepared with potatoes, lentils, and coconut milk; it's creamy, flavorful, and as spicy as you want it to be.
I have home-grown chard in my backyard and enjoy every bit of it!
Jump to:
Why this recipe works
Swiss chard is a versatile and nutritious leafy green.
It's perfect for this curry recipe because it holds up well to cooking and has a slightly bitter flavor that pairs well with the spices in this dish.
Potatoes add creaminess and body to the curry, while lentils provide protein and texture.
Coconut milk makes this curry rich and creamy while adding sweetness.
This swiss chard curry with potato and lentils gives you all the classic flavors of Indian cuisine in one easy-to-make dish!
This chard curry inspired my blog's cabbage curry and sweet corn curry recipe.
It pairs well with sona masoori rice and phulka roti.
Main ingredients
- Swiss chard: Look for Swiss chard that has vibrant green leaves and crisp stems. Use fresh local or homegrown Swiss chard for the best flavors.
- Potatoes: I like to use baby potatoes for this recipe, but you can use any type of potato that you have on hand.
- Lentils: I used red lentils in this recipe, but feel free to use any type of lentil you like.
- Coconut milk: This ingredient adds creaminess and sweetness to the curry. Be sure to use unsweetened coconut milk for the best flavor and consistency.
- Spices: I used fresh ground cumin seeds, fennel seeds, red chili powder, turmeric powder, and garam masala to flavor this curry. If you don't have all of these spices on hand, feel free to use a store-bought curry powder blend.
- Garlic and ginger: I used fresh ginger(optional) and garlic cloves. You can also use ginger and garlic powder.
- Red Onion: I used one large onion, thinly sliced. You could also use white or yellow onions.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Start by cooking red lentils: Rinse the red lentils (A.k.a masoor dal) three times. Strain them well and add 1 ½ cup of water.
Place them in an inner pot in an Instant pot and pressure cook them for 7 minutes.
Once it is cooked, let the pressure settle naturally before opening the lid. (Or cook the lentils on the stove top with 2-3 cups of water for 20 minutes). Keep it aside.
Meanwhile, wash the swiss chards and separate the leaves from the stems.
Finely chop the stalks and leaves and set them aside. Chop the potatoes into small cubes or slices.
Place a Kadai or a large saucepan on medium heat and heat a few teaspoon olive oil.
Add crushed or ground cumin, fennel, and chopped garlic cloves. Saute for 30 seconds.
Add sliced onions and stir well. Cook until onions are translucent.
Add potatoes and one tablespoon of water and cook for a few minutes.
Add Swiss chard stems. Stir well and cook for a few minutes.
Add all the spices and salt, and stir well. Cook for 1 minute.
Add cooked red lentils and chopped swiss chard leaves and mix well to get an even mix. Let it come to a boil.
Reduce the heat, cover the pot, and cook until Swiss chard is wilted and potatoes are cooked.
Add coconut milk and stir well. Cook for two more minutes. Taste and adjust seasoning as needed.
Garnish with fresh cilantro leaves and lime juice.
Serve this swiss chard curry with steamed brown rice or naan bread for a complete meal. Enjoy!
Recipe FAQ
Yes, you can use rainbow chard or any other type of chard in this recipe.
The coconut milk adds creaminess and sweetness to the curry. You can use water or vegetable broth if you don't have coconut milk on hand.
You can use spinach, kale, or collard greens in this recipe.
Expert tips
Add only half a can of coconut milk if you prefer a thicker consistency.
Curry will be even better the next day, so feel free to make it ahead of time.
Use a store-bought curry powder blend if you don't have all the spices on hand.
Instead of red lentils, you can also use brown lentils or chickpeas.
Add tomato paste or fresh tomatoes for a pop of color and acidity.
If you don't have an instant pot, cook the masoor dal on the stovetop for 30 minutes.
Using coconut oil instead of olive oil is a good variation if you prefer the coconutty flavor.
Instead of potatoes, you can use sweet potatoes for a mildly sweet curry.
You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Swiss Chard Curry With Potatoes
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 bunch swiss chard leaves
- 5 baby potatoes
- ½ cup masoor dal
- 1½ cup water
- ½ teaspoon cumin seeds
- ¼ teaspoon saunf - fennel seeds
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 13.66 oz coconut milk (1 can)
- 1 onion sliced
- 2 garlic cloves chopped
- 3 teaspoon olive oil
- salt to taste
- 2 teaspoon chopped cilantro
- 2 teaspoon lemon juice
Instructions
- Start by cooking red lentils: Rinse the red lentils (masoor dal) three times. Strain them well and add 1 ½ cup of water.½ cup masoor dal, 1½ cup water
- Place them in a bowl in an Instant pot and pressure cook them for 7 minutes. Once it is cooked, let the pressure settle naturally before opening the lid.(Or cook the lentils on the stove top with 2-3 cups of water for 20 minutes). Keep it aside.
- Meanwhile, wash the swiss chards and separate the leaves from the stems. Finely chop the stalks and leaves and set them aside. Chop the potatoes into small cubes or slices.
- Place a Kadai or a large saucepan on medium heat and heat olive oil.3 teaspoon olive oil
- Add crushed or ground cumin seeds, fennel seeds, and chopped garlic. Saute for 30 seconds.½ teaspoon cumin seeds, ¼ teaspoon saunf - fennel seeds, 2 garlic cloves chopped
- Add sliced onions and stir well. Cook until onions are translucent.1 onion sliced
- Add potatoes and one tablespoon of water and cook for a few minutes.5 baby potatoes
- Add Swiss chard stems. Stir well and cook for a few minutes. Add all the spices and salt, and stir well. Cook for 1 minute.½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, salt to taste
- Add cooked red lentils and chopped swiss chard leaves and mix well to get an even mix. Let it come to a boil.1 bunch swiss chard leaves
- Reduce the heat, cover the pot, and cook until Swiss chard is wilted and potatoes are cooked.
- Add coconut milk and stir well. Cook for two more minutes. Taste and adjust seasoning as needed.13.66 oz coconut milk (1 can)
- Garnish with fresh cilantro leaves and lime juice.2 teaspoon chopped cilantro, 2 teaspoon lemon juice
- Serve this swiss chard curry with steamed brown rice or naan bread for a complete meal. Enjoy!
Video
Notes
- Add only half a can of coconut milk if you prefer a thicker consistency.
- Curry will be even better the next day, so feel free to make it ahead of time.
- Use a store-bought curry powder blend if you don't have all the spices on hand.
- Instead of red lentils, you can also use brown lentils or chickpeas.
- Add tomato paste or fresh tomatoes for a pop of color and acidity.
- If you don't have an instant pot, cook the masoor dal on the stovetop for 30 minutes.
- Using coconut oil instead of olive oil is a good variation if you prefer the coconutty flavor.
- Instead of potatoes, you can use sweet potatoes for a mildly sweet curry.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Kathleen says
A friend gave me a ton of swiss chard, and I didn't know what to do with it. I found your site, and now this is going to be a go to! It is really delicious.
Uma Raghupathi says
Thank you
jacquie says
i love swiss chard and would like to try this but I'm not fond of potatoes (white or sweet). Can they be left out or can something else be substituted?
thanks.
jacquie
Uma Raghupathi says
Hi Jacquie, You can leave out the potatoes or substitute them with sweet potatoes, carrots, or any root vegetables.
jacquie says
thanks. i think some carrots might be good.