Potato Wedges With Curry Sauce Recipe

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Ingredients:

Serving

6 large baking potatoes
salt and pepper
1 tbsp olive oil
2 tbsp medium curry paste
1 tbsp tomato paste
14 oz low-fat coconut milk
2 tbsp cilantro leaves, chopped (optional)
1 tbsp lemon juice

Directions:

Heat oven to 400°F 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 salt and pepper.
Bake for 35-40 mins until crisp and golden.
Put the curry paste and tomato paste in a saucepan, stir well and fry for 1 minute
Add the coconut milk, bring to the boil, then gently simmer for 10 minutes 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 cilantro, if using.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	175.54 Kcal (735 kJ)
Calories from fat	163.89 Kcal
		% Daily Value*
Total Fat	18.21g	28%
Sodium	11.56mg	0%
Potassium	204.07mg	4%
Total Carbs	4.66g	2%
Sugars	2.38g	10%
Dietary Fiber	1.43g	6%
Protein	1.43g	3%
Vitamin C	3.6mg	6%
Iron	1.4mg	8%
Calcium	11.8mg	1%

Amount Per 100 g
Calories	237.93 Kcal (996 kJ)
Calories from fat	222.15 Kcal
		% Daily Value*
Total Fat	24.68g	28%
Sodium	15.67mg	0%
Potassium	276.61mg	4%
Total Carbs	6.31g	2%
Sugars	3.23g	10%
Dietary Fiber	1.94g	6%
Protein	1.94g	3%
Vitamin C	4.9mg	6%
Iron	1.9mg	8%
Calcium	15.9mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4.7

Points
5

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free

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