Jersey Royal and Romano Pepper Tikka Masala

Ingredients

• 500g Jersey Royals, halved

• 1 tsp ground turmeric

• 2 romano peppers, left whole but deseeded

• 2 tbsp olive oil

• 1 tbsp vegetable oil

• 2 large white onions, thinly sliced

• 3 lime leaves

• 2 tbsp tikka paste (check for vegan)

• 50g palm sugar

• 50g white wine vinegar (check for gluten free)

• 1 (400g) tin chopped tomatoes

• 1 (400g) tin coconut milk

• 1 (30g) bunch coriander, roughly chopped (stalks and all), few leaves reserved

• 4 (approx.) pickled red chillies, sliced

• 300g basmati rice, to serve (optional)

Directions

• Step 1

  In a saucepan filled with 1.5L boiling water, cook the potatoes along with the turmeric and some salt for 10 mins. Turn off the heat and leave to cool in the water. Once cool, strain, reserving the liquid.

• Step 2

  Preheat the oven to 220°C/200°C fan/gas 7. Rub the peppers with the olive oil; season with salt. Arrange on an oven tray and bake for 8 mins. Remove; leave to cool a little, then roughly chop and set aside.

• Step 3

  Heat the vegetable oil in a large pan over a medium-high heat, add the onions and lime leaves; lightly season with salt. Cook for 20-25 mins, stirring occasionally, until soft and golden. Add a dash of the reserved turmeric water to help scrape up any stuck bits from the bottom of the pan.

• Step 4

  Stir in the tikka paste and cook for 1 min. Add the sugar and vinegar; cook for 2 mins more. Tip in the tomatoes and bubble for about 5 mins or until thick. Add the coconut milk, bring to a simmer, then drop in the potatoes; cook for 5 mins or until tender.

• Step 5

  Meanwhile, cook the rice (if using) in the remaining turmeric water as per the pack instructions.

• Step 6

  Just before serving, stir the roasted peppers and chopped coriander into the curry. Scatter over the pickled chillies and coriander leaves; serve with the rice (if using).