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Potato, Tomato and Coconut Curry

Andrew FairlieThis recipe for Potato, Tomato and Coconut Curry by Andrew Fairlie comes from Albert Bartlett (, Britain’s leading grower and packer of root vegetables. A family business for more than 50 years, they are fiercely committed to natural farming with minimum interference.

When the prestigious Michelin Guide bestowed Andrew Fairlie@Gleneagles with its coveted two star status, Andrew was the only chef in Scotland to receive the honour.
It crowned a remarkable six months for him.
The July before, he had been asked to cook for Bush, Blair and Berlusconi, etc at the G8 conference, wringing praise from that celebrated food critic, Jacques Chirac.

This is just one of the range of recipes he has created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Potato, Tomato and Coconut Curry

1kg peeled Rooster potatoes
1 tablespoon of black mustard seeds
1 tablespoon turmeric
6 dried lime leaves
2 sliced onions
4 peeled and crushed garlic cloves
20g peeled and grated fresh ginger
1 chopped green chilli
5 peeled, deseeded and quartered vine tomatoes
1 tablespoon vegetable oil
400ml reduced fat coconut milk
2 handfuls of Baby Spinach

How to make Potato, Tomato and Coconut Curry

  • Cut the potatoes in half, cook in slightly salted water until half cooked, and then drain.
  • Heat the oil in a medium sized saucepan, add the mustard seeds and cook for one minute.
  • Add the onions and cook until tender. Then add the garlic, ginger, chilli, lime leaf, and turmeric.
  • Cook for 5 minutes and add the potatoes.
  • Pour in the coconut milk, bring to the boil, and simmer until the potatoes are tender.
  • Add the tomatoes and spinach. Cook until the spinach has wilted.

Potato, Tomato and Coconut Curry

Serves 4