Jersey Royal Potato and Spring Vegetable Curry with Coconut Milk

A mild and creamy vegetarian curry featuring the celebrated Jersey Royal potatoes and other fresh spring vegetables in a fragrant coconut milk sauce. This recipe celebrates the bounty of Jersey's local produce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

1 item

Cost

£2.70/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Dinner

Cuisine:

Jersey•Indian•Asian•Thai

Main Ingredient:

Vegetarian•Rice

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

750gJersey Royal Potatoes(New potatoes, scrubbed and halved or quartered if large)

£3.50

250gAsparagus(Local Jersey asparagus if available, trimmed and cut into 2-inch pieces)

£2.75

150gFrozen Peas(Fresh or frozen)

£0.30

150gSpinach(Fresh spinach leaves, roughly chopped)

£0.75

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

£1.20

1mediumOnion(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

1inchGinger(Fresh ginger, peeled and grated)

£0.25

1tspTurmeric Powder

£0.05

0.5tspCumin Powder

£0.03

0.5tspCoriander Powder

£0.03

0.3tspChili Powder (optional)(Adjust to taste, or omit for a milder curry)

£0.02

1tbspJersey Butter

£0.10

0.5cupVegetable Broth(Low sodium)

£0.15

0.3cupJersey Milk(Full-fat or semi-skimmed)

£0.10

to tasteSalt

£0.01

to tasteBlack Pepper

£0.02

2tbspFresh Coriander(Chopped, for garnish)

£0.40

1tbspLime Juice(Freshly squeezed)

£0.20

to serveRice or Naan

£0.50

Total Cost

£10.81

£2.70 per serving

Instructions

1.
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.
2.
Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
3.
Stir in the turmeric powder, cumin powder, coriander powder, and chili powder (if using). Cook for 30 seconds, stirring constantly, until fragrant.
4.
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.
5.
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.
6.
Stir in the coconut milk and spinach. Cook for 2-3 minutes, or until the spinach wilts.
7.
Pour in the Jersey milk, and stir through.
8.
Season with salt and black pepper to taste. Stir in the lime juice.
9.
Garnish with fresh coriander and serve hot with rice or naan.

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My Notes

Nutrition Information

Nutrition per serving (425g)

550 kcal / 2301 kJ

Carbs

50g

19% of RDA

Fat

35g

50% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

12 g

13% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, use full-fat coconut milk and Jersey butter.

Adjust the amount of chili powder to your preference.

If the curry is too thick, add a little more vegetable broth or water.

Serve with a dollop of Jersey yogurt or cream for extra creaminess.

Add other seasonal vegetables such as green beans or baby corn to the curry for variety.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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