As a busy working mum I look for recipes I can batch cook and then adapt to get more than one family meal from. Not only is this budget friendly it is also time saving too. Trying to find something as appealing to my Teen as the toddler can be difficult, although both tend to enjoy a veggie laden curry.
Using Taste the Difference British Gems baby potatoes as the base of a curry means it is filling even without the addition of rice to the plate. They don’t need any washing or peeling, which is great if you want to use in a ‘bung it in the pot’ recipe. They are seasonal and grown in the UK, something I am conscious of when preparing food for the family. I was also surprised to learn that they are harvested and delivered to Sainsbury’s stores within 48hrs, making them the freshest new potatoes.
I have two recipes to share using British Gems. One is a hearty curry, the other is a tasty snack or lunch idea. Using the leftover curry (if you have any!) to make these speedy samosas is a great way of saving on food waste and helping with portion control. You could also use any vegetables you have to hand to bulk out the curry to feed more people.
British Gems Vegan Potato Curry
1 White Onion, finely chopped
1 clove of Garlic, minced
4 tsp of Curry Powder
1 tsp Paprika
1/2 tsp Cayenne Pepper
1 tsp Cumin
1/2 tsp Coriander Powder
1 tsp Turmeric
1 bag (750g) of Taste the Difference British Gems, cut into quarters
1 large handful of Spinach
1 can of chickpeas, drained (optional if the kids don’t like them!)
1 can of chopped tomatoes
240ml of Vegetable Stock
1 can of Coconut Milk
Salt and pepper, to taste
- Add olive oil to a pan and sweat off the chopped onion, garlic, curry powder, paprika, cumin, coriander powder, turmeric and cayenne pepper. Cook until onions are soft and translucent.
- Add the chopped British Gems and chickpeas (if using) to the pan and mix well with the spice and onion mix.
- Add the vegetable stock, tinned tomatoes and coconut milk. Stir thoroughly to make sure the spices are incorporated into the milk.
- Bring to the boil and then reduce heat, cover the pan and simmer until the potatoes are cooked. British Gems take around 15 to 20 mins to cook, which is a good amount of time for the flavours in the sauce to develop and thicken.
- Add salt and pepper to taste.
- Serve with rice, green vegetables and/or vegan naan.
Speedy Vegan Samosas
Leftover British Gems Vegan Potato Curry (as above)
Vegan-friendly tortilla wraps (avoid those with L-cysteine mentioned in the ingredients unless marked vegan)
1/2 cup flour mixed with 1/2 cup of water, made into a paste
Oil to deep fry
- I used small tortilla wraps but normal sized ones can be cut in half to make the right size samosas.
- Following the photos below brush the flour and water paste over quarter of the wrap. This creates the 1st seal. Brush with the paste and then fold again. This creates the 2nd seal. Fold into a cone shape.
- Using a teaspoon, load with the potato mix until the cone is over halfway full.
- Once filled, brush the mix along the edge to create a 3rd seal for the samosa.
- When you have used up the mix, heat the oil in your pan (or fryer) and cook the samosas for around 20 seconds. You want the wrap to be a golden colour. If you don’t have a deep enough pan you could use a frying pan and turn the samosas during cooking to ensure a crisp shell on both sides.
- Rest on kitchen paper and then serve with dips.
Look out for more recipes on the British Gems Twitter account for inspiration.
Thanks for reading,