As prepared in the classroom during the 2017-2018 winter cooking series! Read all about it here, and download recipe cards below.

Serves 4-5


  • 5-6 medium potatoes
  • 1 bunch leafy greens (chard or kale work well)
  • 1 TBSP olive oil
  • 4-5 garlic cloves, minced
  • 1 tsp of cumin, turmeric, and pepper
  • 2 tsp salt
  • 4 cups of diced tomatoes (frozen, canned, or fresh)
  • Vegetable stock or water (as needed)


  1. Wash hands.
  2. Wash potatoes and chop into small bite-sized cubes. It is not necessary to peel the skins – they contain valuable nutrients!
  3. Rip leafy greens into bite-sized pieces.
  4. Heat 1 TBSP of olive oil in a large pot over medium heat.
  5. Add potatoes, garlic, cumin, turmeric, pepper, and salt. Sautée for 2 to 3 minutes.
  6. Add tomatoes, and increase heat to medium-high until you reach  a boil. Then, reduce heat to medium-low, cover, and cook for 15 to 25 minutes, or until potatoes are tender. If the curry dries out while cooking, add a bit of vegetable stock or water.
  7. Taste and adjust seasonings as desired. Serve with rice, yogurt, or naan (Indian flatbread). Enjoy!

❊ Note: Play with other ingredients! You can add chopped almonds, celery, feta, and so much more.

Downloadable recipe cards, in English and Spanish:

Potato Curry, Downloadable version, English

Potato Curry, Downloadable version, Spanish