Jersey Royal Potato and Pea Curry with Coconut Rice

A fragrant and creamy curry featuring Jersey Royal potatoes, sweet peas, and coconut milk, served with fragrant coconut rice. Made with fresh, local Jersey ingredients.

Prep Time

20 minutes

Total Time

55 minutes

Calories

785

Level

Easy

Yields

4 servings

Cost

£2.82

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Jersey•Indian•Thai

Main Ingredient:

Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

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

£3.50

200gFrozen Peas

£0.40

1mediumOnion(Finely chopped)

£0.30

3clovesGarlic(Minced)

£0.25

2cmGinger(Grated)

£0.30

0.5smallRed Chili(Finely chopped (adjust to taste))

£0.20

400mlCoconut Milk(Full-fat for a richer flavor)

£1.20

200mlVegetable Broth(Or water)

£0.30

2tbspCurry Powder(Mild or medium, adjust to taste)

£0.15

0.5tspTurmeric Powder

£0.05

1tspGround Coriander

£0.05

0.5tspGround Cumin

£0.05

2tbspJersey Butter

£0.30

200gBasmati Rice

£0.45

50gCoconut Flakes(Unsweetened)

£0.60

300mlJersey Milk

£0.60

2tbspFresh Coriander(Chopped, for garnish)

£0.40

To tasteSalt

£0.60

To tasteBlack Pepper

£1.50

1tbspLemon Juice(Freshly squeezed)

£0.10

Total Cost

£11.30

£2.82 per serving

The Method

1
First, prepare the coconut rice. Rinse the basmati rice thoroughly in a sieve until the water runs clear. Combine the rice, coconut flakes and Jersey milk in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork.
2
While the rice is cooking, prepare the curry. Melt the Jersey butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3
Add the minced garlic, grated ginger, and chopped red chili to the pot. Cook for another minute until fragrant.
4
Stir in the curry powder, turmeric powder, ground coriander, and ground cumin. Cook for 1 minute, stirring constantly, to bloom the spices.
5
Add the halved or quartered Jersey Royal potatoes to the pot. Stir to coat them with the spice mixture.
6
Pour in the coconut milk and vegetable broth (or water). Season with salt and pepper to taste.
7
Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.
8
Stir in the frozen peas and cook for another 3-5 minutes, until they are heated through.
9
Stir in the lemon juice. Taste and adjust seasoning if necessary.
10
Serve the Jersey Royal potato and pea curry hot over the coconut rice. Garnish with fresh coriander.

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My Notes

Nutrition Information

Nutrition per serving (450g)

785 kcal / 3284 kJ

Carbs

88g

34% of RDA

Fat

41g

59% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

22 g

24% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For a creamier curry, add a dollop of Jersey cream at the end.

If you like a spicier curry, add more chili or a pinch of cayenne pepper.

Use other seasonal vegetables such as spinach, green beans, or cauliflower.

To toast the coconut flakes for the rice, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.

Cooking Equipment

Large pot or Dutch oven

Rice cooker (optional)

Large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a creamier curry, add a dollop of Jersey cream at the end.

If you like a spicier curry, add more chili or a pinch of cayenne pepper.

Use other seasonal vegetables such as spinach, green beans, or cauliflower.

To toast the coconut flakes for the rice, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.

Jersey Royal Potato and Pea Curry with Coconut Rice

Ingredients

The Method