Jersey Royal coconut curry with greens


Serves 4


500g Jersey Royal potatoes, washed

1 tbsp vegetable oil

2 garlic cloves, crushed

4 spring onions, thinly sliced

1 green chilli, thinly sliced

3 inch-piece fresh ginger, peeled and finely chopped

1 heaped tsp of madras curry powder

400g tin coconut milk

500g French green beans

1 tbsp fresh coriander, chopped

Sea salt and freshly ground black pepper

To serve

Naan Bread

Basmati Rice

Lime wedges


  1. Start by cooking the Jersey Royal potatoes in boiling salted water for 20 minutes, or until tender. Drain, cut in half and set aside.
  2. Place a casserole dish over a medium heat and add the olive oil. Stir in the garlic, spring onions, green chilli and ginger, allow to cook for 3-4 minutes until fragrant. Stir in the madras curry powder and cook for another minute.
  3. Next stir in the coconut milk, reduce the heat to low, season with sea salt and freshly ground black pepper and leave to simmer for 10 minutes. After 5 minutes stir in the French beans.
  4. Add the Jersey Royal potatoes to the curry, and stir well so that the potatoes are immersed in the curry. Simmer for 5 minutes, and then stir in the chopped fresh coriander.
  5. Serve with basmati rice, naan bread and lime wedges.
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