Potato wedges with curry sauce

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• 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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• kayleigh

  10 December 2010

  kayleigh commented on this recipe

  havent tried it but it looks yummy

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• kayleigh

  10 December 2010

  kayleigh rated this recipe

  

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• Mrfinderz

  05 February 2011

  Mrfinderz rated this recipe

  

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• ActiviaUK

  30 September 2011

  ActiviaUK commented on this recipe

  Potato wedges are a great alternative to chips. Tasty but slightly healthier too. It's great to try a few alternative dips with this. Check out one with homemade salsa here: http://bit.ly/o2ID5e Helen@Activia

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• daniela

  05 November 2011

  daniela rated and commented on this recipe

  

  Delicious! :)

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• Laura M

  26 October 2012

  Laura M commented on this recipe

  Does the curry sauce need to be served hot or cold?

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• Jodie Rees

  02 November 2012

  Jodie Rees rated and commented on this recipe

  

  I was disappointed because i was expecting a nice thick sauce to dip the wedges in - not sure if I went wrong somewhere?

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• Charl

  02 November 2012

  Charl rated and commented on this recipe

  

  Made this last year for Bonfire night and have made it since for parties. Everyone loved it and its so easy to do. I put my sauce in a fondu warmer so it's hot all night.

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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, sugar 2g, salt 0.41 g

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