L to R: Eggplant Curry, Potato and Swiss Chard Curry

Potato… yes.  But Swiss chard in curry?  You may ask…

I admit it’s kind of unusual.  However, this is just to show you how versatile my curry base is, and you can use your leftover vegetables or side dishes into a delicious curry, and make a few varieties easily.

In the event an Indian food police shows up at your house, all you have to say is “This is a fusion curry dish” with a big smile, and proudly serve it.  It’s delicious and even healthier, thanks to eh, Swiss chard!

Potato and Swiss Chard Curry

Directions:

1. Use about 1 1/2 – 2 cups of sautéed potato and Swiss chard left over (click here for recipe).  If you don’t, boil potato and/or cauliflower (skip Swiss chard) until tender and set aside.
2. Heat the curry base (click here for recipe) in the pan.  Add cooked vegetables, add some stock if needed (it depends on how much moisture the vegetable has as well as your personal preference).  and cook until the flavor is incorporated and heated through.  Adjust seasoning.
3. Top with chopped cilantro (strictly optional. I hate it, so we don’t.) Serve with steamed rice, saffron rice or naan.

Note:

• This Sautéed Potato and Swiss Chard base recipe (adopted from Lidia’s Italian Table by Lidia Bastianich) is handy!  For other recipe ideas, click here. Feel free to substitute Potato and Swiss Chard curry in any of these dishes.

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