Red Curry with Purple Potatoes and Swiss Chard

Red Curry with Purple Potatoes and Swiss Chard

John is dying a slow death as he nears the end of the Whole30, but this flavorful meal distracted him just enough. I really thought that he would have been used to some of the changes by now. And really, guys, he’s not suffering. Well. He may argue otherwise. But he feels better. His energy levels have stabilized. He feels satisfied with all of the meals. Yet. The fact that he has limitations imposed on him is the real thing that’s bothering him. This is compounded by the fact that it is so gray. So. John needs a dish like this. Winter needs a dish like this. You need a dish like this. We all need a dish that is vibrant, colorful, and healthy. So let’s make this Red Curry with Purple Potatoes and Swiss Chard!


Ok. So we’ll start with some sliced onion, red pepper, carrots, and garlic which will be sautéed in some coconut oil just until tender. )They’ll continue cooking once we add the coconut milk.) Then we’ll add the flavor! Two cans of coconut milk, fresh ginger, and some red curry paste. I like to use a mix of light and full fat coconut milk, because I think think that the addition of the potatoes thickens the curry to my liking. If you want a really thick and creamy curry then add two full fat.

Then I added the potatoes. Not just any potatoes but purple ones! They’re gorgeous, and they’re the addition that really makes the dish pop. Now you want the potatoes and the vegetables to be submerged under the liquid in order for the potatoes to cook. Since your vegetable size may vary, I included the option of adding some vegetable stock to cover all of the vegetables. Then you just let it simmer for 25ish minutes until the potatoes are tender. In the last 2-3 minutes, I added some red Swiss chard to another texture and color. Add something green. It doesn’t have to be Swiss chard, but that’s John’s favorite green.

Finally, top it with some raw cashews, cilantro, and a squeeze of lime. Don’t skip this. It really rounds out the curry. That bit of crunch makes for a more texturally interesting bite. The cilantro is bright and fresh (unless you’re of the variety that thinks it tastes like soap. Then I’d opt out). The acid enhances all of the flavors of the curry paste and ginger.

The great thing about this is that it reheats really well. Actually the flavors are even better once they’ve had a chance to sit overnight. So make a big pot and enjoy!


Red Curry with Purple Potatoes and Swiss Chard


1 tablespoon coconut oil

1 small onion, sliced into ¼” slices

1 medium red pepper, sliced into ¼” slices

3 medium carrots, sliced into ¼” slices

2-3 cloves of garlic, thinly sliced

¾ lb (12 oz) small purple and red potatoes, quartered

1” knob ginger, grated

¼ cup red curry paste

1 can (14 oz) full-fat coconut milk

1 can (14 oz) light coconut milk

1 cup vegetable stock, optional

½ bunch Swiss chard, stems removed and sliced

Salt and pepper, to taste


Raw cashews

Lime, sliced




Place a large Dutch oven or heavy duty pot over medium heat. Melt the coconut oil. Once the pan is hot add the onion and cook for 1-2 minutes. Add the red pepper, carrots, and garlic. Stir frequently and cook for 3-5 minutes until slightly tender. Add the potatoes, ginger, curry paste, 2 coconut milks. Bring to a gentle boil adding the stock to cover the vegetables. Cook until the potatoes are tender, about 25 minutes. Add the Swiss chard and cook for an additional 1-2 minutes until tender. Add salt and pepper to taste.

Serve over cauliflower rice or rice. Garnish with cashews, cilantro, and a squirt of lime. (Don’t skip this step!)


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