Roast jersey royals and curry leaf sweetcorn with ginger yogurt recipe | Sainsbury`s Magazine

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
• 100g root ginger
• 500ml Greek yogurt
• thin sev or Bombay mix
• fresh coriander leaves