Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Hot & Creamy Veggie Curry with Jersey Royals
We're extra nuts about this veggie curry. There's nutty Jersey Royal potatoes soaking up the Thai curry flavours, creamy peanut butter adding richness, and coconut milk tying it all together – or should that be Thai-ing it?
1 comment
Ingredients
- 1 tsp coriander seeds
- 1 red onion
- 2 vine tomatoes
- 500g Jersey Royal potatoes
- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 1 tbsp Thai green curry paste
- 40g peanut butter
- 200ml coconut milk
- 100g baby leaf spinach
- 1 lime
- A handful of mint, leaves only
Prep: 15 mins | Cook: 30 mins
Method
1. Put a dry wok or deep frying pan over a medium heat and add 1 tsp coriander seeds. Toast for 2-3 mins, shaking the pan occasionally, till the coriander seeds are popping and aromatic. Tip into a mortar and roughly crush them with a pestle, or use a small bowl and the bottom of a jam jar or rolling pin. Set aside.
2. Peel and finely slice the onion. Roughly chop the tomatoes. Scrub the Jersey Royals and quarter or halve them, depending on how big they are. Peel and grate the garlic and ginger. Finely chop the chilli, flicking out the white pith for less heat.
3. Put the wok back over a high heat and warm for 2 mins. Add 1 tbsp oil and the red onion. Stir fry for 5 mins till a little browned and softened.
4. Add the tomatoes to the pan with the garlic, ginger and chilli. Stir fry for 5 mins till the tomatoes start to break down and become pulpy.
5. Add the potatoes to the pan. Tip in the ground coriander. Add 1 tbsp Thai green curry paste and the peanut butter. Stir to mix everything together. Pour in the coconut milk and add 200ml water to the pan. Pop a lid on the pan (or use a baking tray to cover the pan if you don't have a lid) and bring the curry to the boil. When it's boiling, turn the heat down and simmer for 10 mins till the potatoes are tender when pressed with a fork.
6. Roughly chop the spinach. Stir into the curry to wilt it. Squeeze in the juice from the lime. Finely slice the mint leaves and stir half into the curry. Taste the curry and add a pinch of salt if you think, it needs it.
7. Ladle the curry into 2 warm bowls, top with the last of the mint leaves and serve.
-
-
-
-
-
-
(£3.00 per 100g)
Available from 24th AprilVarieties and colours will vary -
-
-
-
-
-
You'll need to log in to leave a rating & comment
CuriousCook
Very nice (with red taters instead of Jersey) and quite easy to make. Was a bit of a use-up-veggies plus need a good-leftovers-for-work-lunch recipe search and this really hit the spot.