Jersey Royal Potato and Spinach Curry

Heat the Jersey butter and vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic, grated ginger, and chopped green chili to the pot. Cook for another minute until fragrant.

Stir in the tomato paste, turmeric powder, garam masala, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly, until fragrant.

Add the chopped tomatoes and salt. Bring to a simmer, then reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally.

Add the Jersey Royal potatoes to the pot. Stir well to coat them in the sauce. Add enough water (about 250ml) to partially cover the potatoes.

Bring to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender but not falling apart.

Stir in the fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted.

Pour in the Jersey milk and stir gently to combine. Heat through gently, do not boil.

Taste and adjust the seasoning as needed.

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