Jersey Royal Potato & Coconut Curry Recipe | Abel & Cole

Jersey Royal Potato & Coconut Curry

Cooking time
Serves2 people
Vegetarians Vegans
Jersey Royal Potato & Coconut Curry

A super seasonal curry starring the king of spuds, Jersey royal potatoes, and tender green French beans. They’re simmered together with juicy cherry tomatoes in a coconut broth fired up with a hot lick of Goan curry paste.


  • 1 onion
  • 250g cherry tomatoes
  • 750g Jersey Royal potatoes
  • ½-1 tbsp Goan curry paste
  • 200g French beans
  • 50g baby leaf spinach
  • 400ml coconut milk
  • 1 tbsp olive or coconut oil
  • Sea salt
  • Freshly ground pepper

Prep: 10 mins | Cook: 19 mins

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1. Peel and roughly chop the onion. Scrub the potatoes (no need to peel, any loose bits of skin will flake off as you scrub them), then set aside. Warm a medium pan on a medium heat for 2 mins then add 1 tbsp oil. Add the onions with a pinch of salt and pepper and cook for 4-5 mins, stirring often, till slightly softened but not coloured.
2. While the onion cooks, halve the cherry tomatoes. Cut any larger potatoes in half or into quarters so the potatoes are all roughly the same size.
3. When the onion has cooked for 4-5 mins, add ½ -1 tbsp Goan curry paste (this paste is very hot, so add as much or as little as you prefer) and stir in the cherry tomatoes. Cook for 2 mins, stirring. Pour in the coconut milk, stir and bring up to a bubble. Carefully add the potatoes and pop a lid on the pan. Simmer gently for 8 mins.
4. While the curry is simmering, trim the woody ends off the French beans. When the potatoes have cooked for 8 mins, add the beans to the pan and cook together, lid off, for 5 mins till the potatoes are soft when pierced with a sharp knife and the French beans are just tender. Cook a little longer if you need to. Stir the baby leaf spinach through at the end to just wilt it.
5. Taste the curry and add more salt or pepper if you think it needs it. Divide it between a couple of warm bowls to serve.
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