Jersey Royal Potato and Spring Vegetable Curry with Coconut Milk

Heat the Jersey butter 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 and grated ginger to the pot and cook for another minute, until fragrant.

Stir in the turmeric powder, cumin powder, coriander powder, and chili powder (if using). Cook for 30 seconds, stirring constantly, until fragrant.

Add the Jersey Royal potatoes and vegetable broth to the pot. Bring to a simmer, then cover and cook for 15-20 minutes, or until the potatoes are almost tender.

Add the asparagus and frozen peas to the pot. Cook for another 5 minutes, or until the asparagus is tender-crisp and the peas are heated through.

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

Pour in the Jersey milk, and stir through.

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

Garnish with fresh coriander and serve hot with rice or naan.