Jersey Royal Potato and Pea Curry with Coconut Milk

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.

Add the minced garlic, grated ginger, and chopped green chilli (if using) and cook for another minute until fragrant.

Stir in the turmeric powder, ground coriander, and ground cumin. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

Add the Jersey Royal potatoes to the pot and stir to coat them with the spice mixture.

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.

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.

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.

Garnish with fresh coriander before serving. Serve hot with rice, naan bread, or roti.