Jersey Royal Potato and Pea Curry with Coconut Milk

A mild and creamy vegetarian curry featuring the delicate flavour of Jersey Royal potatoes and fresh peas, cooked in coconut milk with subtle Indian spices. This recipe celebrates local Jersey produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.03/serving

Season:

🌸 Spring

Meal Type:

Dinner

Cuisine:

Jersey•Indian•Thai

Main Ingredient:

Vegetarian

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal potatoes(Scrubbed, not peeled. If larger, halve or quarter them.)

£3.50

200gFresh or frozen peas(If using frozen, add towards the end of cooking.)

£0.80

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1inchGinger(Peeled and finely grated)

£0.25

1smallGreen chilli(Finely chopped (optional, for a little heat). Remove seeds for a milder flavour)

£0.20

400mlCoconut milk(Full fat for the best flavour and creaminess)

£1.20

100mlVegetable stock(Or water)

£0.10

1tbspJersey butter(For sauteing)

£0.25

0.5tspTurmeric powder

£0.05

1tspGround coriander

£0.05

0.5tspGround cumin

£0.05

0.3tspGaram masala(Add at the end for best flavour)

£0.05

To tasteSalt

£0.01

2tbspFresh coriander(Chopped, for garnish)

£0.30

1tbspJersey milk or double cream (optional)(To enrich the curry further at the end.)

£0.15

100gFresh spinach or other seasonal greens (optional)(Add in with the peas for the last 5 minutes of cooking.)

£0.70

Total Cost

£8.11

£2.03 per serving

Instructions

1.
Heat the Jersey butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
2.
Add the minced garlic, grated ginger, and chopped green chilli (if using) and cook for another minute until fragrant.
3.
Stir in the turmeric powder, ground coriander, and ground cumin. Cook for 30 seconds, stirring constantly, until the spices are fragrant.
4.
Add the Jersey Royal potatoes to the pot and stir to coat them with the spice mixture.
5.
Pour in the coconut milk and vegetable stock (or water). Bring to a simmer, then reduce the heat to low, cover the pot, and cook for 20-25 minutes, or until the potatoes are tender.
6.
If using fresh seasonal greens, add them now. Add the peas (fresh or frozen) and cook for another 3-5 minutes, or until they are tender and the greens have wilted.
7.
Stir in the garam masala and salt to taste. If desired, enrich the curry further by stirring in a tablespoon or two of Jersey milk or double cream.
8.
Garnish with fresh coriander before serving. Serve hot with rice, naan bread, or roti.

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My Notes

Nutrition Information

Nutrition per serving (413g)

450 kcal / 1883 kJ

Carbs

39g

15% of RDA

Fat

28g

40% of RDA

Protein

12g

24% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

9 g

10% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavour, add a teaspoon of tomato paste along with the spices.

If the curry is too thick, add a little more vegetable stock or water to reach your desired consistency.

This curry can be made ahead of time and reheated. The flavours will meld together even more.

Serve with a dollop of natural Jersey yoghurt for extra coolness.

Cooking Equipment

Large pot or Dutch oven

Chopping board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavour, add a teaspoon of tomato paste along with the spices.

If the curry is too thick, add a little more vegetable stock or water to reach your desired consistency.

This curry can be made ahead of time and reheated. The flavours will meld together even more.

Serve with a dollop of natural Jersey yoghurt for extra coolness.

Jersey Royal Potato and Pea Curry with Coconut Milk

Ingredients

Instructions