Roast jersey royals and curry leaf sweetcorn with ginger yogurt
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Roast jersey royals and curry leaf sweetcorn with ginger yogurt
A twist on potato salad – seasonal potatoes are accompanied by pops of fresh sweetcorn and finished with fragrant curry leaves and gingered yogurt.
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
539Kcal
Fat
32gr
Saturates
11gr
Carbs
44gr
Sugars
11gr
Fibre
6gr
Protein
15gr
Salt
0.2gr
Nisha Parmar
Since reaching the semifinals of MasterChef in 2018, Nisha Parmar has launched a café and established herself as a private chef, cooking at many celebrity parties. Her debut cookbook, Share: Asian-inspired Dinner Party Dishes (Quadrille, £26), is out now.
See more of Nisha Parmar’s recipes
Nisha Parmar
Since reaching the semifinals of MasterChef in 2018, Nisha Parmar has launched a café and established herself as a private chef, cooking at many celebrity parties. Her debut cookbook, Share: Asian-inspired Dinner Party Dishes (Quadrille, £26), is out now.
See more of Nisha Parmar’s recipes
Ingredients
- 750g Jersey Royals or mini potatoes, halved
- 6 tbsp olive oil
- 1 tsp cumin seeds
- 1 tbsp brown mustard seeds
- 30 fresh curry leaves
- 1 small red onion, finely diced
- 3 garlic cloves, crushed
- 1 green finger chilli, finely chopped
- 4 corns on the cob, boiled then the kernels sliced from the cobs (or use 300g tinned or frozen sweetcorn)
- 1 tsp ground turmeric
- juice of 1⁄2 lemon
For the ginger yogurt
- 100g root ginger
- 500ml Greek yogurt
To serve
- thin sev or Bombay mix
- fresh coriander leaves
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6, or an air fryer to 200°C. Put the potatoes in a roasting tin and coat in half the oil. Season then roast in the oven for 40 minutes or cook in an air fryer for 20-30 minutes, shaking regularly.
- Next make the ginger yogurt. Peel and finely grate the ginger then place in a sieve and press with the back of a spoon until you have 30ml of ginger juice. Mix this through the yogurt, seasoning with a pinch of salt.
- Heat the remaining oil in a large non-stick pan over a medium heat. Add the cumin and mustard seeds until they begin to crackle and splutter. Immediately add the curry leaves and diced red onion. Stir for 3-4 minutes until translucent but not browned then add the garlic and chilli, stirring for an extra minute. Add the corn, turmeric, a generous pinch of salt and the roast potatoes. Stir in the lemon juice then set aside.
- Spread the yogurt over a large platter then top with the corn and potatoes. Scatter over the sev or Bombay mix and fresh coriander.
