Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Potato wedges with curry sauce

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

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 245
  • Carbohydrates 36
  • Saturated Fat 6
  • Sugar 2
  • Protein 5
  • Fat 10
  • Fibre 3
  • Salt 0.41

Nutrition per serving

  • Calories 245
  • Carbohydrates 36
  • Saturated Fat 6
  • Sugar 2
  • Protein 5
  • Fat 10
  • Fibre 3
  • Salt 0.41

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

Tip

Something a little different
Bake some small sweet potatoes and serve them split and filled with curry sauce.

Method

  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.

  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.

Suggested recipes from this collection...