I’ve been on a roll with potatoes and I’m very pleased with this Thai curried potato with chard recipe. It’s one of my most popular recipes. Since my local store only sells organic potatoes in a big bag, I have a lot right now.
In case you don’t know, chard and kale are some of the most nutrient-dense foods out there. Protein worries? One medium potato has about 4.5 grams, 2 cups cooked chard, 6 grams.
All veggies have some protein and combining potatoes with other veggies will load you up on protein without having to add meat.
The best thing about this recipe is there are only a few ingredients and it is easy to prepare. Since there are only a few ingredients, it’s important to use quality items (especially curry.) Be sure to prepare your swiss chard correctly.
If you’ve never used this ingredient and feel intimidated, this video shows how easy it is to clean and prepare. Be sure to cut your potatoes uniformly. If you don’t have similar sized cuts, then some will not cook all the way through.
Add a little light coconut milk and you’re on the way to Thai heaven… The key to this recipe is to let it reduce so you can get the most intense flavor.
Be sure to try these hearty plant-based recipes:
- Avocado, Papaya Gazpacho
- Roasted Cauliflower Chowder
- Easy Chana Masala With Chickpeas & Yams
- Hearty Vegetable Soup
- Moroccan Stew with Kale
I’d love to hear your feedback in the comments below for this Thai Curried Potatoes with Chard ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Thai Curried Potatoes with Chard
- 1 large onion sliced
- 4 large potatoes peeled and cut into 1″ pieces
- 1 26 oz can diced tomatoes
- 2 bunches Swiss chard cleaned, stems removed and rough chopped
- 2 tsp red curry paste or 2 tsp. curry powder
- sea salt and pepper to taste
- 1/2 -3/4 can light canned coconut milk
- OR 3/4 tsp coconut extract mixed with 1/2-3/4 cup non-dairy millk
- Using a large saute pan or skillet over medium heat, saute onion in a small amount of water or vegetable stock for a few minutes.
- Add all of the potatoes and the diced tomatoes, the red curry paste and about 1/4 cup water so the potatoes don’t stick. Cover and continue to cook for around 5 minutes until potatoes start to soften.
- Add the chopped swiss chard and continue to cook until chard wilts and softens, using a spatula to flip the potatoes over the chard.
- Add the coconut milk and cook until potatoes and done and the sauce has reduced a bit.