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Ingredients

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
SOMETHING A LITTLE DIFFERENT

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

Goes well with

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A star rating of 4.4 out of 5.12 ratings
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