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
Method
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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.
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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.