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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.00/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Jersey•Indian•Thai

Main Ingredient:

Vegetarian

Dietary:

Gluten-Free

Mood:

Comfort Food

Ingredients

Servings

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

Instructions

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.

Buy ingredients on Loop

My Notes

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.

Share recipe

Loading recipe...

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.

Jersey Royal Potato and Spring Vegetable Curry

Ingredients

Instructions