Potato Wedges With Curry Sauce - cooking recipe

Ingredients

6 large baking potatoes
salt and pepper
1 tablespoon olive oil
2 tablespoons medium curry paste
1 tablespoon tomato paste
14 ounces low-fat coconut milk
2 tablespoons cilantro leaves, chopped (optional)
1 tablespoon lemon juice

Preparation

Heat oven to 400\u00b0F 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 salt and pepper.
Bake for 35-40 mins until crisp and golden.
Put the curry paste and tomato paste in a saucepan, stir well and fry for 1 minute
Add the coconut milk, bring to the boil, then gently simmer for 10 minutes 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 cilantro, if using.