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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The star of the show

Gluten free

Shemin's Massaman Curry Paste

Shemin’s Massaman Curry Paste is made in small batches using fresh herbs, spices and our original family recipe. We combine Thai ingredients like lemongrass and galangal with warming spices including cloves, cinnamon and cardamom. It creates a rich, comforting curry with layers of flavour that develop as it cooks.

(18)

Medium

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£4.75

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

How to make Summer Sweetcorn & Potato Curry

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

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.

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WE ENJOY YOUR CURRY SAUCES VERY MUCH. I HAVE TO SAY MOST NAAN BREADS TASTE LIKE WARM CARDBOARD. HAVING READ PEOPLES NOTES RECOMMENDING WARMING IN A FRYING PAN, I THINK…

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This is the second order I have placed - the first was because I read a recommendation by James Martin. I usually make my own pastes but time constraints led…

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Love your various spice mixes, unfortunately my local supplier has stopped stocking your products, so having to order online Website and ordering was easy

Summer Sweetcorn & Potato Curry

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