Potato wedges with curry sauce

Dairy-free snack recipe for 6 people, takes only 45 mins; recipe has potato, olive oil, curry paste, tomato puree, coconut milk, coriander and lemon.

Potato wedges with curry sauce

Potato wedges with curry sauce

Recipe by Chef Soomro Course: Dairy-free snack
Servings

6

servings
Prep time

10 mins

Ingredients

  • Coriander: handful coriander leaves, chopped (optional)
  • Olive Oil: 1 tbsp olive oil
  • Lemon: juice 1/2 lemon
  • Tomato Puree: 1 tbsp tomato puree
  • Potato: 6 large baking potatoes
  • Curry Paste: 2 tbsp tikka masala curry paste
  • Coconut Milk: 400g can reduced-fat coconut milk

Directions

  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.