Potato Wedges With Curry Sauce |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This creamy curry sauce makes a perfect dipping partner for crispy potato wedges. Sauce can be frozen or made up to a day ahead. VARIATION: Bake some small sweet potatoes and serve them split and filled with the curry sauce. Ingredients:
6 large baking potatoes |
salt and pepper |
1 tablespoon olive oil |
2 tablespoons medium curry paste |
1 tablespoon tomato paste |
14 ounces low-fat coconut milk |
2 tablespoons cilantro leaves, chopped (optional) |
1 tablespoon lemon juice |
Directions:
1. 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.
2. Bake for 35-40 mins until crisp and golden.
3. Put the curry paste and tomato paste in a saucepan, stir well and fry for 1 minute
4. Add the coconut milk, bring to the boil, then gently simmer for 10 minutes Can be frozen or made up to a day ahead.
5. Season to taste and finish with a squeeze of lemon juice and a scattering of cilantro, if using.
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