Jersey Royal curry
Gentle spices and yogurt are lifted by the slight sweetness of the potatoes in this recipe by Chetna Makan.
- 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
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.
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 |