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Jersey Royal Potato and Spring Vegetable Curry
A fragrant and creamy vegetarian curry featuring the unique flavour of Jersey Royal potatoes and seasonal spring vegetables, simmered in a rich coconut milk and spice broth.
Prep Time
20 minutes
Total Time
55 minutes
Calories
675
Level
Easy
Yields
4 servings
Cost
£3.00
Main Ingredient:
Dietary:
Mood:
Ingredients
Servings
4
750gJersey Royal Potatoes(Scrubbed, not peeled, and halved or quartered if large)
£4.00
6Spring Onions(Thinly sliced, white and green parts separated)
£1.00
250gAsparagus(Trimmed and cut into 2-inch pieces)
£2.75
2tbspJersey Butter
£0.30
3clovesGarlic(Minced)
£0.20
2cmGinger(Grated)
£0.25
1Green Chili(Finely chopped (optional, adjust to taste))
£0.30
2tbspCurry Powder(Mild or medium, depending on preference)
£0.15
1tspTurmeric Powder
£0.05
1tspCumin Powder
£0.05
1tspCoriander Powder
£0.05
250mlVegetable Broth
£0.30
400mlFull-Fat Coconut Milk(Ensure gluten-free if required)
£1.50
100gFrozen Peas
£0.20
2tbspFresh Coriander(Chopped, for garnish)
£0.50
50mlJersey Milk (or cream for richer flavour)(Optional, for extra creaminess. Add at the end)
£0.20
1tbspLemon Juice(Freshly squeezed)
£0.10
To tasteSalt
£0.05
To tasteBlack Pepper(Freshly ground)
£0.05
Total Cost
£12.00
£3.00 per serving
The Method
- 1
Heat Jersey butter in a large pot or Dutch oven over medium heat. Add the white parts of the spring onions, garlic, ginger, and chili (if using) and cook until softened and fragrant, about 3-5 minutes.
- 2
Add the curry powder, turmeric, cumin, and coriander powder. Cook, stirring constantly, for 1 minute to release the aromas.
- 3
Add the Jersey Royal potatoes and stir to coat them with the spice mixture.
- 4
Pour in the vegetable broth and coconut milk. Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the potatoes are almost tender.
- 5
Add the asparagus and frozen peas. Cook for another 5-7 minutes, or until the asparagus is tender-crisp and the peas are heated through.
- 6
Stir in the green parts of the spring onions and Jersey milk (if using). Heat through for another minute.
- 7
Season with salt, pepper, and lemon juice to taste.
- 8
Garnish with fresh coriander and serve hot with rice, naan bread, or roti.
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My Notes
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Nutrition Information
Nutrition per serving (450g)
675 kcal / 2824 kJ
Carbs
59.5g
23% of RDA
Fat
43.5g
62% of RDA
Protein
15.5g
31% of RDA
Detailed Breakdown
Fibre
12.5 g
42% of RDA
Sugar
12 g
13% of RDA
Sodium
475 mg
21% of RDA
Saturated Fat
30 g
150% of RDA
Chef's Tips
For a richer flavour, use full-fat coconut milk.
Adjust the amount of chili to your preference for spice.
Other spring vegetables like broad beans, sugar snap peas or young carrots can be added.
This curry can be made ahead of time and reheated. The flavours will meld together even more over time.
Serve with a dollop of Jersey yogurt or raita for a cooling contrast.
Cooking Equipment
Large pot or Dutch oven
Cutting board
Knife
Wine Pairings
No wine pairing suggestions available for this recipe.
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