POTATO WEDGES WITH CURRY SAUCE

Potato wedges with curry sauce image

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

Provided by Lesley Waters

Categories Dinner, Side dish, Snack, Supper

Time 55m

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 245 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.41 milligram of sodium