Gorgeous buttery Cypriot Potatoes paired with cauliflower, green beans and tomatoes in a mild and creamy curry.
This is an easy weeknight curry which tastes even better on day two and is delicious hot or cold!
What Are Cypriot Potatoes?
Cyprus potatoes, also known as Cypriot potatoes, are one of the very few new potato varieties available in shops throughout winter and on into early spring.
They are grown on family farms in Cyprus where the rich red soil gives them their slightly reddish appearance.
They make a very useful addition to the winter menu so keep an eye out for them on supermarket shelves and ask for them at your greengrocers!
Cooking Cypriot Potatoes
Here I have paired Cyprus potatoes with green beans, cauliflower and tomatoes in a mildly spicy coconut curry sauce.
Because they are firm and cooperative it is easy to cook them in the sauce rather than separately.
They simmer away for about 20 minutes before the rest of the vegetables are added and cooked for a further five and they still hold their shape beautifully.
This means they have time to absorb all those gorgeous flavours rather than just being coated in them.
A floury potato just won’t do here!
Cypriot Potato Curry – A Note Or Two
This recipe is very straightforward but if you want to make it even easier:
- Instead of roasting the cauliflower florets simply steam them for 5 minutes or until just tender.
- Use jarred, ready chopped garlic and ginger, I won’t judge you!
- Use frozen green beans and frozen cauliflower florets – no chopping involved!
- Leave out the individual spices and use another spoonful of your favourite curry powder instead!
If You Are Looking For More Easy Curries
You might also like:
Creamy Vegan Curry
- 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.
This is an updated version of a post I originally wrote in 2017 as part of a sponsored campaign for a leading Supermarket chain.
I made a video showing all the steps for creating an easy creamy vegan Cypriot potato curry if you fancy a watch!