Name: Potato wedges with curry sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Cuisine: British
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 ½ lemon

This creamy curry sauce makes a perfect dipping partner for crispy potato wedges

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 ½ lemon

Instructions

1 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.

2 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.