Potato wedges with curry sauce
This creamy curry sauce is a perfect dipping partner for crispy potato wedges. Made with a blend of aromatic spices and a touch of spiciness, it adds a delicious touch to your snacking experience. The velvety texture of the sauce beautifully complements the crispy exterior of the wedges, creating a delicious contrast of flavors and textures. Whether it’s a casual get-together or a quick snack for when you’re feeling peckish, these potato wedges with curry sauce are a guaranteed crowd pleaser. So get ready to indulge in this irresistible combination and take your snacking to a new level!
Ingredients
- 6 large baking potatoes
- 1 tbsp olive oil
- 2 tbsp tikka masala curry paste
- 1 tbsp tomato paste
- 400 g can of low-fat coconut milk
- a handful of coriander leaves, chopped (optional)
- Juice ½ lemon
Tip
Something else
Bake some small sweet potatoes and serve them divided and stuffed with curry sauce.
Preparation steps
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Preheat the oven to 200°C/fan 180°C/gas 6.
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Cut the potatoes into wedges.
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Pour the oil into a large roasting pan (no need to peel).
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Toss the wedges in the pan until completely coated.
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Season the wedges with pepper.
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Bake the wedges for 35-40 minutes until crispy and golden brown.
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Place curry paste and tomato paste in a pot.
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Mix the curry paste and tomato puree well and fry for 1 minute.
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Add the coconut milk to the pot.
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Bring the mixture to a boil.
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Allow the mixture to simmer gently for 10 minutes.
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The sauce can be frozen or made a day in advance.
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Season the sauce to taste.
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Complete the sauce with a squeeze of lemon juice.
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Sprinkle some coriander over the sauce if desired.
Nutritional Information
| kcal | fat | saturates | carbohydrates | Sugar | fiber | protein | Salt |
| 245 | 10g | 6g | 36g | 2g | 3g | 5g | 0.41g |
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Equipment and tools
To prepare potato wedges with curry sauce you will need the following:
- sheet
- Knife
- Big bowl
- tablespoon
- tablespoon
- tin opener
- Blender or food processor
- citrus press
Allergen information
This recipe for potato wedges with curry sauce contains the following allergens:
- None
Storage and leftovers
Leftover potato wedges with curry sauce can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place the wedges on a baking sheet and heat in the oven at 350°F (175°C) for about 10 minutes or until heated through.
Potato wedges with curry sauce
Ingredients:
- 6 large baking potatoes
- 1 tbsp olive oil
- 2 tbsp tikka masala curry paste
- 1 tbsp tomato paste
- 400 g can of low-fat coconut milk
- a handful of coriander leaves, chopped (optional)
- Juice ½ lemon
Tip: Something different – Bake small sweet potatoes and serve them divided and filled with curry sauce.
The health benefits of potato wedges with curry sauce
When it comes to home cooking, potato wedges are a popular choice. They are delicious, easy to prepare and perfect for snacking or as a side dish. But did you know that potato wedges with curry sauce can also provide a number of health benefits? In this article we will examine the nutritional value of this tasty dish.
Nutritional values of the ingredients:
Potatoes are often misunderstood when it comes to their nutritional value. Although they are starchy, they are also full of essential nutrients. Baked potatoes in particular are a good source of fiber, potassium, vitamin C and vitamin B6. These nutrients are important for maintaining a healthy immune system, supporting brain function, and promoting heart health.
Although olive oil is a fat, it is a healthy choice in moderation. It is rich in monounsaturated fats, which may help lower bad cholesterol levels and reduce the risk of heart disease. In addition, olive oil contains antioxidants that have anti-inflammatory effects.
Tikka masala curry paste is made from a blend of spices including turmeric, coriander, cumin and chili. Turmeric in particular is known for its active ingredient curcumin, which has strong antioxidant and anti-inflammatory properties. These spices not only enhance the flavor but also provide potential health benefits.
Tomato puree gives the sauce a special flavor and is also a good source of vitamins A and C. These vitamins are essential for maintaining healthy skin, eye health and strengthening the immune system.
Reduced-fat coconut milk is a lighter alternative to full-fat coconut milk. It still retains the creamy texture and flavor but is lower in calories and saturated fat. Coconut milk contains medium-chain fatty acids that are easy to digest and can provide a quick source of energy.
Coriander leaves are optional in this recipe but can be added for extra freshness and a touch of vibrant flavor. Coriander is a good source of antioxidants and may have antibacterial properties. It is also rich in vitamin K, which plays a role in bone health.
Lemon juice adds a tangy note to the curry sauce while providing a good dose of vitamin C. Vitamin C is known for its immune-boosting properties and its role in collagen production, which supports healthy skin and joints.
Healthier alternatives:
If you’re looking for a healthier version of this dish, consider baking small sweet potatoes instead of regular potatoes. Sweet potatoes are rich in fiber, vitamin A and vitamin C. They also have a lower glycemic index, meaning they do not cause a rapid spike in blood sugar levels. By filling them with curry sauce, you can prepare a nutritious and filling meal.
