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

Nutrition per serving

  • kcal 245
  • fat 10g
  • saturates 6g
  • carbs 36g
  • sugars 2g
  • fibre 3g
  • protein 5g
  • salt 0.41g


  • 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


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


  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.

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