Jersey Royal Potato and Spring Vegetable Curry (Vegan)

A vibrant and flavorful vegan curry showcasing the unique taste of Jersey Royal potatoes alongside a medley of fresh, seasonal spring vegetables in a creamy coconut milk broth. This recipe uses local Jersey ingredients wherever possible for the freshest flavor.

Prep Time

20 minutes

Total Time

55 minutes

Calories

575 kcal

Difficulty

Easy

Equipment

1 item

Cost

£3.63/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner•Soup•Side Dish

Cuisine:

Jersey•Indian•Thai

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal Potatoes(Scrubbed clean and halved or quartered if large. Use Jersey Royals for authentic taste.)

£3.50

250gAsparagus(Trimmed and cut into 2-inch pieces.)

£3.00

200gBroad Beans(Shelled and blanched briefly (if mature) to remove skins.)

£2.00

4Spring Onions(Finely sliced, white and green parts separated.)

£0.75

100gSpinach(Fresh spinach leaves, roughly chopped)

£1.00

400mlCoconut Milk(Full-fat for best flavor and creaminess.)

£1.50

2tbspVegetable Oil(Coconut oil or rapeseed oil work well.)

£0.10

1mediumOnion(Finely chopped)

£0.75

2clovesGarlic(Minced)

£0.15

1inchGinger(Grated)

£0.25

1Green Chili(Finely chopped (optional, adjust to taste))

£0.20

2tbspCurry Powder(Medium-hot curry powder or adjust to your preference.)

£0.20

1tspTurmeric Powder

£0.05

1tspCoriander Powder

£0.05

0.5tspGaram Masala

£0.05

250mlVegetable Broth(Low sodium.)

£0.30

1tbspLime Juice(Freshly squeezed)

£0.20

2tbspFresh Coriander(Chopped, for garnish.)

£0.40

To tasteSalt

£0.02

To tasteBlack Pepper

£0.03

Total Cost

£14.50

£3.63 per serving

Instructions

1.
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.
2.
Add the minced garlic, grated ginger, and chopped green chili (if using) and cook for another minute until fragrant.
3.
Stir in the curry powder, turmeric powder, and coriander powder. Cook for 1 minute, stirring constantly, to release the aromas.
4.
Add the halved or quartered Jersey Royal potatoes and stir to coat them in the spice mixture.
5.
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.
6.
Add the asparagus and broad beans to the pot. Cook for another 5 minutes, or until the vegetables are tender-crisp.
7.
Stir in the coconut milk and spinach. Cook for 2-3 minutes, or until the spinach is wilted.
8.
Season with salt and black pepper to taste. Stir in the lime juice.
9.
Garnish with fresh coriander and the sliced green parts of the spring onions.
10.
Serve hot with rice or naan bread (if not avoiding gluten).

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My Notes

Nutrition Information

Nutrition per serving (469g)

575 kcal / 2406 kJ

Carbs

59g

23% of RDA

Fat

34g

49% of RDA

Protein

17g

34% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

13 g

14% of RDA

Sodium

290 mg

13% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Adjust the amount of curry powder and green chili to suit your preferred level of spice.

If you don't have broad beans, you can substitute with frozen peas.

For a richer flavor, use a high-quality coconut milk with a higher fat content.

The curry can be made ahead of time and reheated. The flavors will meld together even more.

Serve with a dollop of coconut yogurt or a squeeze of lime for extra tang.

Cooking Equipment

Large Pot or Dutch Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of curry powder and green chili to suit your preferred level of spice.

If you don't have broad beans, you can substitute with frozen peas.

For a richer flavor, use a high-quality coconut milk with a higher fat content.

The curry can be made ahead of time and reheated. The flavors will meld together even more.

Serve with a dollop of coconut yogurt or a squeeze of lime for extra tang.

Jersey Royal Potato and Spring Vegetable Curry (Vegan)

Ingredients

Instructions