Jersey royal curry

Jersey Royal curry

Gentle spices and yogurt are lifted by the slight sweetness of the potatoes in this recipe by Chetna Makan.

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Gluten freeVegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 750g Jersey royals, halved if large
  • 2 tbsp sunflower oil
  • 1 pinch asafoetida
  • 4 cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 2 tsp chilli powder
  • 1 tsp salt
  • 400g can chopped tomatoes
  • 200g natural yogurt
  • ½ tsp garam masala
  • 1 tsp ground ginger
  • 1 tbsp fennel seeds, ground
  • 200g fine green beans, trimmed and halved

Method

  1. Put the potatoes in a saucepan. Cover with cold, salted water and bring to the boil, then simmer for 10 minutes, until almost tender. Meanwhile, heat the oil in a large pan until hot, then reduce the heat to low. Add the asafoetida and whole spices; let them sizzle for a few seconds. Add the chilli powder, salt, and chopped tomatoes; cook for 8 minutes.

  2. In a small bowl, whisk 100ml water into the yogurt until well combined. Add the drained potatoes and ground spices to the tomato mixture; stir for a few seconds. Over a low heat, add the yogurt mixture and continue to stir for 1 minute. Cover and cook for 5 minutes, then add the beans and cook for 5 minutes more. Serve with rice, if liked

Cook’s tip

If you don't have asafoetida, use a crushed garlic clove instead and cook for about a minute before adding the other spices.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,289kJ/ 307kcals

Fat

10g

Saturated Fat

2g

Carbohydrates

39g

Sugars

12g

Fibre

7.6g

Protein

9.6g

Salt

1.6g

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