Idaho® Potato Earth Day Curried Spring Vegetable Chaat


  • 4 medium Idaho® russet potatoes, cut in half lengthwise
  • 2 teaspoons to 1 tablespoon olive oil
  • 1/4 to 1/2 teaspoon garam masala, or other Indian curry powder
  • 1/4 teaspoon salt
Vegetable Curry Ingredients:
  • 1 tablespoon olive oil or other mild oil
  • 1 1/2 teaspoons garam masala (or other Indian curry blend)
  • 1/2 teaspoon cumin seeds (or 1/4 teaspoon ground cumin)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground mustard powder
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon grated ginger
  • 1 teaspoon minced garlic
  • 1 cup chopped red bell pepper
  • 1 cup sliced carrots (cut into half moons if very wide)
  • 1 cup water, use more as needed
  • 1 cup diced zucchini
  • Reserved potato that you scooped out of the cooked potatoes, chopped
  • 2 cups chopped rainbow chard (or other green like kale, spinach or collards)
  • Salt, to taste
Simple Cucumber Cilantro Raita Ingredients:
  • 1/4 cup unsweetened plain soy yogurt (or plain yogurt of your choice)
  • 2 tablespoons grated cucumber
  • 2 tablespoons minced cilantro
  • Salt, to taste
Other Toppings:
  • Chopped cashews
  • Chopped cilantro
  • Chopped Scallions


  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.


How to serve:

Fill the potato skin “bowls” with the curry mixture. Have bowls of the topping and raita to pass at the table so everyone can make theirs just the way they like it.

You could also multiply the recipe to serve a crowd and serve it buffet style. I’d recommend keeping the curry in a slow cooker on warm, but be aware that you made need to add a little more water as the day goes on.

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Yield: 8

Kathy Hester
Food Blogger
Healthy Slow Cooking

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