Corn-and-potato curry

Corn-and-potato curry

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  • 4
  • Easy
  • Meat-free
  • 5 minutes
  • 20 minutes
  • Paul Cluver Riesling 2019


  • 1 T butter
  • 1 t of each Woolworths crushed garlic, ginger, chilli and turmeric cubes
  • 50 g Woolworths rogan josh Indian curry paste
  • 1 x 400 ml can coconut milk
  • 3 potatoes, peeled, cubed and parboiled
  • 1 x 420 g can cream-style sweetcorn
  • 1 x 340 g can whole kernel corn in brine, draine
  • sea salt and freshly ground black pepper, to taste
  • coconut yoghurt, for serving
  • 1 cucumber, grated, for serving

Cooking Instructions

1. Heat the butter in a large pan and sauté the garlic, ginger, chilli and turmeric until fragrant.

2. Add the curry paste and cook for a further minute, then stir in the coconut milk and bring to a gentle simmer.

3. Stir in the potatoes and corn and cook for a further 5 minutes, then season to taste.

4. Serve the curry topped with coconut yoghurt and grated cucumber.

Cook’s note: This is a simple, comforting meal for the whole family, served with basmati rice or naan bread. This recipe is a great way to use up leftover roast potatoes. Freeze the remaining garlic, ginger, turmeric and chilli.

Find more curry recipes here. 

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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