Jersey Royal Potato and Spring Vegetable Curry (Vegan)

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic, grated ginger, and chopped green chili (if using) and cook for another minute until fragrant.

Stir in the curry powder, turmeric powder, and coriander powder. Cook for 1 minute, stirring constantly, to release the aromas.

Add the halved or quartered Jersey Royal potatoes and stir to coat them in the spice mixture.

Pour in the vegetable broth and bring to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are almost tender.

Add the asparagus and broad beans to the pot. Cook for another 5 minutes, or until the vegetables are tender-crisp.

Stir in the coconut milk and spinach. Cook for 2-3 minutes, or until the spinach is wilted.

Season with salt and black pepper to taste. Stir in the lime juice.

Garnish with fresh coriander and the sliced green parts of the spring onions.

Serve hot with rice or naan bread (if not avoiding gluten).