Potato Wedges With Curry Sauce

1. Heat oven to 400°F 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.

2. Bake for 35-40 mins until crisp and golden.

3. Put the curry paste and tomato paste in a saucepan, stir well and fry for 1 minute

4. Add the coconut milk, bring to the boil, then gently simmer for 10 minutes Can be frozen or made up to a day ahead.

5. Season to taste and finish with a squeeze of lemon juice and a scattering of cilantro, if using.

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Nutrient	Quantity
Total fats	108.2415 g
Protein	9.876 g
Carbohydrates	26.1392 g
Energy	1049.1287 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1052 g
Water	296.0605 g
Aspartic acid	0.9948 g
Calcium, Ca	71.6529 mg
Lutein + zeaxanthin	19.5875 g
Fiber, total dietary	9.4894 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	222.9125 g
Niacin	3.5448 mg
Vitamin A, RAE	18.9 g
Arginine	1.5086 g
Riboflavin	0.03 mg
Tocopherol, beta	0.0148 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.0422 g
Glutamic acid	2.4173 g
Stigmasterol	0.06 mg
Sodium, Na	70.3164 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1697 g
Total lipid (fat)	108.2415 g
Manganese, Mn	3.6941 mg
Fructose	1.1038 g
Proline	0.389 g
Fatty acids, total saturated 16:0	9.5606 g
Fatty acids, total saturated 8:0	6.6281 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	0.1136 g
Choline, total	40.9701 mg
Sugars, total	15.6067 g
Serine	0.4885 g
Fatty acids, total saturated 10:0	5.2698 g
Fatty acids, total saturated 18:0	5.1646 g
Vitamin B-6	0.1756 mg
Selenium, Se	25.4886 g
Ash	3.367 g
Fatty acids, total saturated 18:1 undifferentiated	13.6621 g
Pantothenic acid	0.7804 mg
Phenylalanine	0.4812 g
Beta-sitosterol	0.04 mg
Copper, Cu	1.121 mg
Betaine	0.0775 mg
Thiamin	0.1178 mg
Methionine	0.175 g
Iron, Fe	7.109 mg
Carbohydrate, by difference	26.1392 g
Phosphorus, P	412.3529 mg
Folate, total	69.7129 g
Tocopherol, gamma	0.1952 mg
Lycopene	4602.24 g
Alanine	0.4857 g
Valine	0.5658 g
Fatty acids, total saturated 18:2 undifferentiated	2.3807 g
Glycine	0.4438 g
Carotene, alpha	5.36 g
Glucose (dextrose)	1.071 g
Fatty acids, total saturated 14:0	16.5747 g
Zinc, Zn	2.7776 mg
Isoleucine	0.3714 g
Maltose	0.0448 g
Fatty acids, total saturated 12:0	41.9756 g
Fatty acids, total polyunsaturated	2.4861 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.6945 g
Vitamin A, IU	379.875 IU
Folate, DFE	69.7129 g
Tryptophan	0.1122 g
Vitamin C, total ascorbic acid	21.0588 mg
Phytosterols	33.9039 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.0559 g
Fatty acids, total saturated 6:0	0.5398 g
Starch	0.0352 g
Tyrosine	0.2924 g
Vitamin K (phylloquinone)	16.5479 g
Fatty acids, total saturated	85.7897 g
Histidine	0.2218 g
Fatty acids, total monounsaturated	13.8913 g
Threonine	0.3507 g
Folate, food	69.7129 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	4.65 g
Vitamin E (alpha-tocopherol)	3.2934 mg
Magnesium, Mg	155.0054 mg
Lysine	0.4223 g
Potassium, K	1232.3308 mg
Cystine	0.186 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Coconut milk	14 ounces	912.8537	21.9879	94.6193
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	1 tablespoon	119.34	0	13.5
Tomato paste	1 tablespoon	13.12	3.0256	0.0752
salt pepper	0	0	0	0
cilantro leaf	2 tablespoons	0.46	0.0734	0.0104
baking potato	6	0	0	0
curry paste	2 tablespoons	0	0	0