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Potato Wedges With Curry Sauce

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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 Nutrition


  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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