Recreate April Jackson’s fragrant vegan curry from Cooking with the Stars. A creamy, coconutty potato curry with turmeric and cardamon-scented basmati rice and a crunchy cashew and kale topping, it’s a meat-free feast that everyone will be fighting for seconds of.
April Jackson
Restaurant owner, self-taught chef, Apprentice candidate on series 11 of the show and former Miss Jamaica Universe, April Jackson has already had a busy and varied career. Her restaurant, Brixton’s Wood and Water has been open since 2015.
45MIN
Total time
Ingredients
Servings
4
For the potato curry
500 g
M&S maris piper potatoes, peeled, cubed
2 tbsp
vegetable oil
2
large onions, thinly sliced
3 tbsp
M&S medium roasted curry powder
2 tins
(320 ml)
(320 ml)
coconut cream
For the yellow rice
1 tbsp
coconut oil
2
cinnamon sticks
9
cardamom pods, roughly smashed
6
whole cloves
2
bay leaves
2 packs
(250 g)
(250 g)
microwave basmati rice
1/2 tsp
ground turmeric
1 tin
(160 ml)
(160 ml)
coconut cream
To serve
2 tbsp
coconut oil
100 g
cashew nuts, roughly chopped
1
small red onion, thinly sliced
50 g
sultanas
250 g
kale
50 g
desiccated coconut, toasted
Nutrition per serving
Calories
1327kcal
Fat
44.0 g
Saturates
26.8 g
Sugars
54.3 g
Salt
168.5 mg
