Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.54 Kcal (735 kJ) | ||
| Calories from fat | 163.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.21g | 28% | |
|---|---|---|---|
| Sodium | 11.56mg | 0% | |
| Potassium | 204.07mg | 4% | |
| Total Carbs | 4.66g | 2% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.4mg | 8% | |
| Calcium | 11.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 237.93 Kcal (996 kJ) | ||
| Calories from fat | 222.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.68g | 28% | |
|---|---|---|---|
| Sodium | 15.67mg | 0% | |
| Potassium | 276.61mg | 4% | |
| Total Carbs | 6.31g | 2% | |
| Sugars | 3.23g | 10% | |
| Dietary Fiber | 1.94g | 6% | |
| Protein | 1.94g | 3% | |
| Vitamin C | 4.9mg | 6% | |
| Iron | 1.9mg | 8% | |
| Calcium | 15.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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