Name: Potato wedges with curry sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 6 large baking potatoes; 1 tbsp olive oil; 2 tbsp tikka masala curry paste; 1 tbsp tomato purée; 400g can reduced-fat coconut milk; handful coriander leaves, chopped (optional); juice ½ lemon

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Potato wedges with curry sauce

Potato wedges with curry sauce

Lesley Waters

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Serves 6

Easy

Prep: 10 mins

Cook: 45 mins

A star rating of 4.4 out of 5.12 ratingsRate

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This creamy curry sauce makes a perfect dipping partner for crispy potato wedges

Freezable

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Ingredients

Nutrition

Units:

MetricUS

6 large baking potatoes
1 tbsp olive oil
2 tbsp tikka masala curry paste
1 tbsp tomato purée
400g can reduced-fat coconut milk
handful coriander

leaves, chopped (optional)
juice ½ lemon

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Nutrition: per serving

kcal245
fat10g
saturates6g
carbs36g
sugars2g
fibre3g
protein5g
salt0.41g

low

Method

step 1

Heat oven to 200C/fan 180C/gas 6. Cut the potatoes into wedges. Pour the oil into a large roasting pan (no need to peel), toss in the wedges until coated all over, then season with pepper. Bake for 35-40 mins until crisp and golden.
step 2

Put the curry paste and tomato purée in a saucepan, stir well and fry for 1 min. Add the coconut milk, bring to the boil, then gently simmer for 10 mins. Can be frozen or made up to a day ahead. Season to taste and finish with a squeeze of lemon juice and a scattering of coriander, if using.

RECIPE TIPS

SOMETHING A LITTLE DIFFERENT

Bake some small sweet potatoes and serve them split and filled with curry sauce.

Recipe from Good Food magazine, November 2007

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A star rating of 4.4 out of 5.12 ratings

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