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Potato Wedges with Curry Sauce

Potato Wedges with Curry Sauce is a modern British recipe for a classic snack of roasted potato wedges served with a coconut milk curry sauce that makes an excellent dish for Bonfire Night. The full recipe is presented here and I hope you enjoy this classic British version of: Potato Wedges with Curry Sauce.

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesSpice RecipesBritish Recipes



Ingredients:

6 large baking potatoes
4 tbsp olive oil
salt and freshly-ground black pepper, to taste
2 tbsp tikka masala curry paste
1 tbsp tomato purée
400g coconut milk (tinned is fine)
60g coriander leaves, chopped
juice of 1/2 lemon

Method:

Scrub the potatoes, dry and cut lengthways into wedges. Pour the oil into a roasting tin, add the potatoes and toss in the oil to coat. Season with black pepper then transfer to an oven pre-heated to 200°C and bake for between 35 and 40 minutes, or until crisp and golden brown.

In the meantime, combine the curry paste and tomato purée in a pan. Cook, stirring constantly, for 1 minute then add the coconut milk and bring to a boil. Reduce to a simmer and cook gently for 10 minutes, or until well thickened.

Adjust the seasonings to taste and stir in the lemon juice. Pour the curry sauce into a bowl and garnish with the coriander leaves. Arrange this on a large plate, surround with the potato wedges and serve.

Find more Recipes for Bonfire Night Here.