For variations, use 600–700 g of spinach in place of the chard. Remove any tough stalks and add the leaves to the curry once the potatoes are done. Cook for a minute or two before adding the yogurt mixture. For a winter kale and potato curry, use maincrop potatoes, peeled and cut into bite-sized chunks, instead of new potatoes, and replace the chard with kale. Discard the kale stalks, roughly shred the leaves, and add them when the potatoes are nearly done. Simmer for 2–3 minutes or until tender.
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