Jersey Royal Potato and Cauliflower Curry with Coconut Cream

A creamy and flavorful vegetarian curry featuring Jersey Royal potatoes, cauliflower, and coconut cream, infused with the warmth of turmeric, ginger, and garlic. Best served with fluffy rice or warm naan bread.

Prep Time

15 minutes

Total Time

45 minutes

Calories

645

Level

Easy

Yields

4 servings

Cost

£2.41

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Bread

Cuisine:

Jersey•Indian•Asian•Thai

Main Ingredient:

Vegetarian•Rice

Mood:

Comfort Food

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed and halved or quartered if large)

£3.50

1mediumCauliflower(Cut into florets)

£1.50

1largeOnion(Finely chopped)

£0.40

3clovesGarlic(Minced)

£0.20

2tbspGinger(Fresh, grated)

£0.30

1tspTurmeric Powder

£0.10

1tspCumin Powder

£0.10

1tspCoriander Powder

£0.10

0.5tspChili Powder(Or more, to taste (optional))

£0.05

400mlCoconut Cream(Full-fat for best flavour)

£1.80

1cupVegetable Broth

£0.30

2tbspJersey Butter

£0.25

0.3cupFresh Coriander(Chopped, for garnish)

£0.75

to tasteSalt

£0.05

to tasteBlack Pepper

£0.10

2tbspJersey Milk(Optional, for adjusting consistency)

£0.15

Total Cost

£9.65

£2.41 per serving

The Method

1
Heat the Jersey butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3
Stir in the turmeric powder, cumin powder, coriander powder, and chili powder (if using). Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4
Add the Jersey Royal potatoes and cauliflower florets to the pot. Stir to coat them with the spice mixture.
5
Pour in the vegetable broth and bring to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are tender.
6
Stir in the coconut cream. Reduce the heat to low and simmer for another 5 minutes, allowing the flavors to meld together. If the curry is too thick, add a splash of Jersey Milk to reach your desired consistency.
7
Season with salt and black pepper to taste.
8
Garnish with fresh chopped coriander before serving.
9
Serve hot with cooked rice or naan bread.

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My Notes

Nutrition Information

Nutrition per serving (500g)

645 kcal / 2698 kJ

Carbs

49g

19% of RDA

Fat

46g

66% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

13 g

43% of RDA

Sugar

14 g

16% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a richer flavor, you can use full-fat coconut milk instead of coconut cream.

Adjust the amount of chili powder to your preference for spiciness.

Feel free to add other vegetables to the curry, such as peas, spinach, or bell peppers. Add softer vegetables during the last 5-10 minutes of cooking.

This curry tastes even better the next day, so it's a great make-ahead dish.

Cooking Equipment

Large pot or Dutch oven

Large frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can use full-fat coconut milk instead of coconut cream.

Adjust the amount of chili powder to your preference for spiciness.

Feel free to add other vegetables to the curry, such as peas, spinach, or bell peppers. Add softer vegetables during the last 5-10 minutes of cooking.

This curry tastes even better the next day, so it's a great make-ahead dish.

Jersey Royal Potato and Cauliflower Curry with Coconut Cream

Ingredients

The Method