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
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Preheat the oven to 180C/350F
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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.
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Heat the rest of the sunflower oil in a large, heavy bottomed, frying pan.
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Add the chopped leeks, cover and fry for 5 minutes until soft.
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Add the ginger and garlic and fry gently for a further minute.
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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.
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Add the potatoes and stir to cover with the spice mix.
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Crumble in the stock cube, add the coconut milk and water and cook for 15-20 minutes until the potatoes are soft.
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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.
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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
Hello! I'm Chris, vegan lover of life, wordsmith, storyteller, picture taker, mum to four. Welcome to Thinly Spread where I share recipes, kitchen stories, travels, adventures and family warmth from our home in deepest Somerset and our boat in Poole.
I agree with roasting the cauliflower as it makes such a difference to the overall taste.
It really does, it tastes almost sweet and none of that overboiled cabbage nonsense!
I’m a curry newbie but I’m trying to learn more recipes. This one looks awesome! Definitely bookmarking!
I absolutely love new potatoes but didn’t realise you could get them so early so I’ll definitely be looking out for these little beauties. I adore spuds in a curry too… will be having a go at this recipe!
Lovely video! I love these potatoes, so tasty! Your curry looks super tasty as well, loving all the colours.
The curry looks really delicious and that’s a great tip about roasting the cauliflower, I wouldn’t have thought to do that for curry but it is much nicer roasted.
Your curry sounds delicious nad looks so colourful. I like the idea of adding roasted cauliflower too.
Your curry looks so delicious. I love new potatoes. Its great how all your vegetables look so well presented- not mushy like in some curries. I like the idea of roasting the cauliflower – something I must try.
That curry looks so, so good and you can’t beat Cypriot potatoes, although you don’t see them as much any more. Thanks for entering it into Meat Free Mondays, I featured your recipe and the roundup is now live, if you would like to see what else was featured this week or just how bonnie your dish looks. Right, now time to do a bit of promotion for this post for you!
I love using coconut milk especially in spicy aromatic dishes, and this one sounds extremely appealing. Great recipe!
Creamy Vegan Curry with Cypriot New Potatoes looking really tasty and healthy recipe thanks for sharing .