Jersey Royal Potato and Spinach Curry with Coconut Milk

Heat the Jersey butter 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 (if using) and sauté for another minute until fragrant.

If using tomato, add at this stage and cook for 3-5 minutes until softened.

Stir in the turmeric powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly, until the spices are fragrant.

Add the chopped Jersey Royal potatoes and toss to coat them well with the spice mixture. Cook for 2-3 minutes.

Pour in the coconut milk and add salt to taste. 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.

Stir in the fresh spinach and cook until it wilts, about 2-3 minutes.

If the curry is too thick, add a little Jersey milk (or water) to reach your desired consistency. Stir in the garam masala.

Garnish with fresh coriander leaves and serve hot with rice, naan bread, or roti.