Wedges with curry sauce Recipe

Wedges with curry sauce


  • 6 large baking potatoes
  • 1 tbsp olive oil
  • 2 tbsp tikka masala curry paste
  • 1 tbsp tomato puree
  • 400g can reduced-fat coconut milk
  • handful coriander leaves, chopped (optional)
  • juice ½lemon


  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.
  2. Put the curry paste and tomato puree 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.
Prep. Time: 10 minutes
Cook Time: 45 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Vegetables
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