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Desley's Mum's silverbeet, potato & tomato curry


  • Cook the potatoes in lightly salted boiling water until tender. Drain well. 
  • Cook the cumin, coriander and mustard seeds in a hot dry pan until they begin to pop. Then grind with a mortar and pestle (or in a food processor). 
  • Heat a little oil in a heavy-bottomed pot and gently sauté the onion and garlic until tender.  
  • Add the spice mixture with the chilli flakes and turmeric. Briefly toss to toast.
  • Then add the tomatoes, potatoes, stock to just cover, a pinch of salt and curry leaves. Stir, bring to the boil and cook for about 10 mins, stirring a couple of times.
  • Add the silverbeet and coriander with a little more stock, if needed, and cook for another 4-5 mins. Taste for seasoning.
  • from "Kitchen Garden Cooking" by Stephanie Alexander


  • 6 large potatoes, peeled & cubed
  • sea salt
  • 1 tspn cumin seeds
  • 1 tspn coriander seeds
  • 1 tspn brown mustard seeds
  • mustard seed oil (or vegetable oil)
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • ½-1 tspn red chilli flakes
  • ½ tspn turmeric
  • 1 can diced tomatoes
  • 2-3 cups vegetable stock
  • 6 fresh curry leaves (or crumbled dried ones)
  • 18 silverbeet leaves, washed well, stalks removed & sliced
  • 2 heaped tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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