Idaho® Potato Earth Day Curried Spring Vegetable Chaat

Idaho® Potato Earth Day Curried Spring Vegetable Chaat

Kathy Hester
Food Blogger
Healthy Slow Cooking

Yield: 8


Vegetable Curry Ingredients:
Simple Cucumber Cilantro Raita Ingredients:
Other Toppings:


  1. Preheat the oven to 425° F and prepare 2 baking sheets by covering with parchment paper.
  2. Rub both sides of the potato halves with olive oil, place cut side down on the baking sheet. Then sprinkle the skin side with garam masala and salt.
  3. Place in oven for 30 to 45 minutes, or until you can easily pierce the cut side with a fork.
  4. Once the potatoes are cool enough to touch, gently scoop out the middle. I like to score the cut side with a knife first and leave a “bowl lip” of potato and a layer of white potato on the inside so it’s a sturdy bowl.
Make the spring vegetable curry:
  1. Heat the oil in a medium-sized pan with a lid, like a Dutch oven, over medium heat. Once hot add the garam masala, cumin seeds, turmeric, mustard powder, and cinnamon. Saute until the spices become fragrant, about 1 minute.
  2. Stir in the ginger, garlic, and red bell pepper and saute another minute.
  3. Add in carrots and water, cover and simmer for 5 minutes or until the carrots start to get tender.
  4. Remove the lid and add the zucchini and potato. If it starts to stick to the pan, add another ½ cup water.
  5. Once the zucchini is tender stir in the chopped rainbow chard.
  6. Remove from heat and salt to taste.
Make the raita:
  1. Stir the yogurt, cucumber, and cilantro together and salt to taste.