Potato wedges with curry sauce
You can never have too many Indian recipes, so give Potato wedges with curry sauce a try. This recipe serves 6 and costs $1.01 per serving. One serving contains 473 calories, 10g of protein, and 19g of fat. Only a few people made this recipe, and 6 would say it hit the spot. It works well as a budget friendly side dish. If you have juice of lemon, tomato puree, curry paste, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes around 55 minutes. It is brought to you by BBC Good Food. With a spoonacular score of 76%, this dish is solid. Sweet Potato Wedges with Peanut Sauce, Roasted Potato Wedges with Shawarma Sauce, and Oven Baked Potato Wedges with Dipping Sauce are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
6 large baking potatoes
400g can reduced-fat coconut milk
2 tbsp tikka masala curry paste
juice ½ lemon
1 tbsp olive oil
1 tbsp tomato purée
Equipment:
oven
roasting pan
sauce pan
Cooking instruction summary:
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.
Step by step:
1. Heat oven to 200C/fan 180C/gas
2. Cut the potatoes into wedges.
3. Pour the oil into a large roasting pan (no need to peel), toss in the wedges until coated all over, then season with pepper.
4. Bake for 35-40 mins until crisp and golden.
5. Put the curry paste and tomato purée in a saucepan, stir well and fry for 1 min.
6. 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.
Nutrition Information:
