Summer Sweetcorn & Potato Curry

Summer doesn’t mean giving up on curry!

This Fresh Sweetcorn & Potato Curry is light yet satisfying, bursting with the sweetness of fresh corn and the warmth of Shemin’s Curry Paste. It’s quick to make, perfect for warm evenings, and pairs beautifully with fluffy rice, warm naan, or even a crisp salad on the side.

Another easy, vibrant curry to add to your summer favourites!

Total Time (Including Prep): 30-35 minutes
Serves: 4 people
Calories per Serving: Approx. 320 kcal

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Ingredients

2 tbsp oil or ghee

1 onion, finely chopped

100g Shemin’s Indian / Goan / Massaman Curry Paste (or to taste)

500g baby potatoes, halved

Kernels from 3 corn cobs (or 300g frozen sweetcorn)

400ml coconut milk

Juice of 1 lime

Handful fresh coriander, chopped

Salt & pepper to taste

Optional:

Fresh chillies for extra heat

Baby spinach for added greens

Method

Heat the oil: Warm the oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.
Add the paste: Stir in Shemin’s Curry Paste and cook for 1–2 minutes until fragrant.
Add the potatoes: Tip in the halved baby potatoes, stirring well to coat them in the paste.
Simmer: Pour in the coconut milk. Bring to a simmer, cover, and cook for 15 minutes until the potatoes begin to soften.
Add the corn: Stir in the corn kernels (and baby spinach if using). Cook for another 5–7 minutes until the potatoes are tender and the corn is cooked.
Season: Add lime juice, salt, and pepper to taste. Adjust seasoning if needed.
Finish and serve: Garnish with fresh coriander. Serve hot with rice, Shemin’s Indian Breads, or a crisp salad on the side.

Tips:

For extra heat, add fresh chopped chillies with the curry paste.
Add a handful of baby spinach for extra greens just before serving.
A swirl of yogurt can be added before serving for creaminess.
To make it ahead, prepare the curry up to step 6, then reheat and finish with lime and coriander when ready to serve.

Serves 4

Products used in this recipe