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Potato wedges with curry sauce

Potato wedges with curry sauce

A star rating of 4.3 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This creamy curry sauce makes a perfect dipping partner for crispy potato wedges

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal245
fat10g
saturates6g
carbs36g
sugars2g
fibre3g
protein5g
low insalt0.41g
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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 ½ lemon

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.

Recipe from Good Food magazine, November 2007

Goes well with

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Overall rating

A star rating of 4.3 out of 5.11 ratings
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