Tesco Cypriot New Potatoes are in store from now until the end of March and are perfect in this creamy vegan curry – a weeknight winter warmer to see you through these January days!
It’s a joy to have new potatoes to cook with so early in the new year. Tesco Cypriot New Potatoes owe their creamy, earthy taste to the mineral rich, red alluvial soil in which they are grown, using traditional methods, on small family farms in Cyprus. They have the firm, buttery texture of a really good new potato and absorb the flavours in this spicy coconut sauce beautifully as they cook.
Join me in my kitchen on a cold January evening and I’ll show you how simple this warming, creamy vegan curry is to make – a perfect midweek winter warmer!
An easy midweek winter warmer made with Cypriot New Potatoes, Roasted Cauliflower, Tomatoes and Green Beans in a spicy coconut sauce.
- 2 tbsp sunflower oil
- 1 leek, trimmed and chopped
- 100 g Tesco Cypriot New Potatoes
- 1/2 cauliflower, broken into florets
- 2 large tomatoes, quartered
- 30 g french beans, toped, tailed and sliced
- 2 cloves garlic, peeled and chopped
- 1 inch fresh ginger, peeled and chopped
- 1 1/2 tbsp cumin seeds
- 1 cinnamon stick
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1 tsp ground turmeric
- 1 tbsp medium blend curry powder
- 1 vegetable stock cube I used Kallo
- 1/2 can coconut milk I used full fat
- 1/2 cup water
- chopped chillis and naan bread to serve
Preheat the oven to 180C/350F
Drizzle 1 tbsp of the sunflower oil into a baking tray, add a good pinch of cumin seeds and the cauliflower florets and roast in the oven for 10 - 15 minutes until just beginning to brown.
Heat the rest of the sunflower oil in a large, heavy bottomed, frying pan.
Add the chopped leeks, cover and fry for 5 minutes until soft.
Add the ginger and garlic and fry gently for a further minute.
Add the rest of the cumin seeds, the coriander, paprika, curry powder, turmeric and the cinnamon stick and fry for a few seconds until aromatic.
Add the potatoes and stir to cover with the spice mix.
Crumble in the stock cube, add the coconut milk and water and cook for 15-20 minutes until the potatoes are soft.
Add the tomatoes, the beans and the roasted cauliflower, stir and cook, covered for a further 5 minutes until the beans are cooked. Add more water if the sauce is too dry.
Serve, topped with chopped red chilli and warm naan bread on the side.
Available from Tesco, loose or in 750g bags, Cypriot New Potatoes can be boiled, steamed, roasted and baked, you don’t need to peel them just give them a wash and you’re ready to go! I do hope you’ll try them in my Easy Creamy Vegan Curry!
I’m sharing this recipe with Tinned Tomatoes’ Meat Free Monday, do check it out for more veggie and vegan ideas!
Disclosure: This is a sponsored post