Potato Wedges With Curry Sauce
This flavorful and aromatic potato tikka masala is a delightful dish that combines the fluffy goodness of baked potatoes with a rich and creamy coconut curry sauce. The warm spices of the tikka masala paste and the tangy tomato purée create a harmonious blend of flavors. Topped with a hint of zesty lemon juice and fresh coriander leaves, this dish is a perfect balance of comfort and exotic flair.
— Constant Cookbook
Ingredients
- 6 large baking potatoes
- 1 tbsp olive oil
- 2 tbsp tikka masala curry paste
- 1 tbsp tomato purée
- 400g can reduced-fat coconut milk
- handful coriander leaves, chopped (optional)
- juice 1/2 lemon
Instructions
- 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.
- Put the curry paste and tomato purée 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.
Cook Time
45M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 245 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.41 milligram of sodium
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