Potato wedges with curry sauce

Recipe uploaded by

Lesley Waters

5 ratings

Recipe by Lesley Waters

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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.

Something a little different

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

per serving

245 kcalories, protein 5g, carbohydrate 36g, fat 10 g, saturated fat 6g, fibre 3g, salt 0.41 g

Latest comments and suggestions

• MsVanDeKamp

  13 February 2008

  MsVanDeKamp rated and commented on this recipe

  

  Ha, this is pretty much what I had for dinner last night, before I had seen the recepie. I made the cury sauce which was light and delicious and had chunks of sweet potato and peas as a veggie base. You could add some cubed turkey or chicken breast for a meaty variation - yum!

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• Angelo Micciche

  16 February 2008

  Angelo Micciche commented on this recipe

  Add frozen peas and button mushrooms and a tin of tomatoes and simmer for 1/2 hour to make a delicious lunch or supper

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• sarah

  08 November 2008

  sarah rated and commented on this recipe

  

  Delicious,Used leftovers for curry adding more coconut milk the next evening.

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• daria

  08 January 2009

  daria rated and commented on this recipe

  

  Simple and very tasty. I add 1tbsp of crème fraiche and only few drops of lemon juice and it was brilliant. Will definitely do it more often.

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• Nicky S

  14 January 2009

  Nicky S rated and commented on this recipe

  

  I served this as a main with a nice crisp mixed green salad. Very tasty sauce, but just a little on the sharp side even before the lemon juice. We all liked it so will definitely try it again!

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• lucii3

  26 January 2009

  lucii3 commented on this recipe

  i luvv the chippys curry sauce so wanted to try my own although it dont look much like the chippys i think it will be yummy].Xx

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• Natalie

  08 November 2009

  Natalie rated this recipe

  

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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 1/2 lemon

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 45 mins

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 1/2 lemon

per serving

245 kcalories, protein 5g, carbohydrate 36g, fat 10 g, saturated fat 6g, fibre 3g, salt 0.41 g

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