Red Potato & Greens Curry with Beet Yogurt Sauce by Chef Laura Rountree from The Table, at the Shawnee Fresh Stop Market

Chef Laura Rountree shared this recipe with us at the Shawnee Fresh Stop Market on July 7, 2016. We hope you enjoy it!

Red Potato & Greens Curry with Beet Yogurt Sauce
For the curry:

• 2 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated (or ½ tsp ginger powder)
• 3 tbsp curry powder
• 1 can tomatoes (or 1 large tomato diced + ½ cup water)
• 1 bunch greens, chopped
• 1 ½ lbs. red potatoes, diced
• 1 can coconut milk
• ½ tsp salt

In a large skillet, heat oil over medium flame until shimmering. Add onion & garlic and sweat until translucent, 3-5 minutes. Add curry powder and ginger, stir to coat onion & garlic. Heat until fragrant, 1-2 minutes. Add tomatoes and greens.  Stir until greens have wilted. You may have to add the greens in two batches. Stir in potatoes, coconut milk, and salt. Reduce heat to low, cover, and cook until potatoes are soft, 20-30 minutes. Serve over rice or with flatbread.
 
For the yogurt sauce:

• ½ cup beets, peeled and grated
• 1 tsp lemon juice
• ¼ tsp cayenne pepper
• ½ tsp cumin
• 1 tbsp chopped cilantro (optional)
• 1 cup plain soy yogurt
• salt to taste

 
In a small bowl, combine beets, lemon juice, cayenne pepper, cumin, and cilantro. Let sit for 5 minutes while flavors combine. Stir in yogurt and salt to taste. Serve over curry, a green salad, or with warm bread.