Potato Wedges With Curry Sauce

"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."
 
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Ready In:
55mins
Ingredients:
8
Serves:
6
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ingredients

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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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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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