So I’m making the most of the jersey royal season. I have had them in salads with fish and thought they would be perfect in a curry as they don’t go mushy. I was right they worked perfectly in this curry. I love spices so I added all my favourites and it was so tasty.

Ingredients

• 2 shallots finely sliced
• 2 tbsp ghee or butter
• W garlic cloves, peeled and minced
• Thumb size of ginger, peeled and cut finely
• 1 tbsp curry powder
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp sea salt
• 1/2 tsp cinnamon powder
• 2 tsp garam masala
• 8 jersey royals, quartered
• Tin of chickpeas or any beans, drained and rinsed
• 250 ml of vegetable stock
• 1 tin of chopped tomatoes
• Bunch of kale

Directions

1. Melt the ghee in a saucepan. Add the shallots and cook for 5 minutes until they are soft and translucent.
2. Add the garlic and ginger, cook for a further minute.
3. Add the potatoes and spices, stir to coat and cook out for a minute
4. Add in your beans, stock and tinned tomatoes.
5. Bring to the boil and simmer for 30 minutes or until the potatoes are soft.
6. Stir in the kale to wilt and serve. Enjoy 😊