One of the recipes I’m sharing with you using the deliciously nutty and seasonal Jersey Royal Potatoes in collaboration with Asda is for a vegetable curry. Inspired from a recipe my husband found online, he’s adapted and cooked this one for me (as I’m currently recovering from having knee surgery a couple of days ago, and therefore not able to stand for periods of time). Thanks Will x

The ingredients aren’t set in stone for this one; add or remove ingredients that you do or don’t like. (I personally don’t like mushrooms, but he does, so they went in and I picked them out of my dinner). The Mange Tout came from our garden, the French beans were reduced in price in our local supermarket as they had to be sold on the day, as was the courgette. All other ingredients we had at home as staples in our cupboards/fridge.  It looks like a lot of ingredients, I know!

• 30ml Sunflower oil
• 2.5ml Black Mustard seeds
• 2.5ml Cumin seeds
• 2.5ml Fennel seeds
• 2.5ml Fenugreek seeds
• 3 Cardamon pods
• 1 medium Red onion, chopped
• 1 large White onion, chopped
• 3 sticks Celery, diced
• 2 medium carrots, diced
• 2.5cm fresh Ginger, grated
• 5 cloves Garlic, crushed
• 5ml Salt
• Medium sweet potato, cubed
• 10-12 Jersey Royals, cubed
• 5ml Chilli powder
• 5ml Turmeric
• 5ml Cumin
• 5ml ground Coriander
• 1 whole Chilli, finely chopped
• handful of French Beans, sliced in half horizontally
• 8-10 Mange Tout, sliced in half horizontally
• 1 cup frozen Peas
• 1 medium Courgette, diced
• 50g button Mushrooms, halved
• Can coconut milk
• Fresh coriander, chopped.

1. Prepare all your vegetables as above.  You can keep the following together in bowls as they’ll be added to the curry together in batches:

• Red and white onions.
• Celery and carrots.
• Sweet potato and Jersey Royals.
• French beans and mange tout.
• Peas and courgettes.
• Mushrooms.

(This is how my husband preps his ingredients to cook – I have to leave the kitchen; it’s all too much organisation for me!)

2. In a large saucepan/frying pan with a lid, heat the oil and add your mustard seeds, cumin seeds, fennel seeds, fenugreek seeds and cardamon pods.  Cook for 2-3 minutes to allow the flavours to infuse the oil.  The seeds may start to pop as they cook, don’t worry, this is normal.

3. Add the celery and the carrots, stir to coat evenly in the spiced oil and cook on a medium heat for 2-3 minutes.

4. Add the ginger, garlic and salt and coat evenly.  Cook gently for 4-5 minutes.

5. Add the sweet potato and the Jersey Royals, stir thoroughly and cook for 2-3 minutes.  If the vegetables start to stick to the pan, add a splash of water to loosen the mixture.

6. Add the chilli powder, turmeric, cumin powder and coriander powder, stir and cook for 2-3 minutes.

7. Add the fresh chilli and stir thoroughly.  Cook for 1-2 minutes.

8. Add the French beans, mange tout and stir.  Place the lid on the pan and simmer for 5 minutes.

9. Add the frozen peas and diced courgettes.  Cook for 2-3 minutes.

10. Stir in the mushrooms.  Place the lid on the pan and cook for 5 minutes.

11. Add the coconut milk, bring to a gentle boil, then reduce the heat to a simmer, put the lid on and simmer for 10-12 minutes until the vegetables are all cooked.

12. Finally stir through the chopped coriander and serve with boiled rice.

He cooked this on his little camping stove in the garden to tease the neighbours I think with the delicious smells, but we didn’t invite them to share the meal with us! HAHA!

This recipe is cooked in collaboration with Asda and Jersey Royals to highlight the versatility and great flavour of Jersey Royal potatoes.