- 6 large baking potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp tikka masala curry paste
- 1 tbsp tomato purée
- 400g can reduced-fat coconut milk
- handful coriander leaves, chopped (optional)
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
Something a little differentBake some small sweet potatoes and serve them split and filled with curry sauce.