Meal Planner

Sweet potato chips curry sauce recipe

RECIPE OVERVIEW

Chips are a firm favourite at the weekend, but what about making a healthy alternative and combining them with your own sauce for a delicious and fun Friday meal that everyone can enjoy?

Preparation time: 10 minutes

Cooking time: 40 minutes

Ingredients

Serves: 3 people

  • 1 pinch Black Pepper
  • 1 pinch Ground Cumin
  • 1 pinch Salt
  • 1 tbsp SuperValu Extra Virgin Olive Oil
    plus extra for greasing
  • 2 - SuperValu Potatoes
    cut into wedges
  • 1 pinch SuperValu Smoked Paprika
  • 1 - SuperValu Sweet Potato
    cut into wedges
For the Curry Sauce
  • 200 g Chopped Tomatoes
  • 2 tsp Curry Powder
  • 1 clove Garlic
    crushed
  • 1 tbsp Greek Yoghurt
  • 1 tsp Honey
  • 1 tsp Lemon
    juice
  • 2 tbsp Olive Oil
  • 1 large Onion
    diced
  • 1 - Red Chilli
    deseeded and diced
  • 1 bunch SuperValu Fresh Coriander
    finely chopped
  • 1 tbsp SuperValu Fresh Ginger
    grated
  • 2 tbsp SuperValu Tomato Purée

Method

  1. Preheat the oven to 200oC/gas mark 6. Lightly grease a baking tray with olive oil.
  2. Place the potato wedges in a large bowl and toss with the olive oil, cumin and paprika and season with salt and pepper. Spread the wedges evenly over the greased baking tray. Bake in the oven for 15 minutes, then flip them over and bake for an additional 15 minutes, until they are golden brown.
  3. Meanwhile, to make the curry sauce, warm the olive oil in a saucepan set over a medium heat. Add the onion, chilli and garlic and cook for about 6 minutes, until the onion begins to brown. Add the tomato purée, grated ginger and curry powder and cook for 1 to 2 minutes, then add the chopped tomatoes, lemon juice and honey and stir well.
  4. Reduce the heat to low and let the sauce simmer for about 25 minutes, until thickened. Stir in the chopped fresh coriander and cook for 5 minutes more.
  5. Remove the saucepan from the heat and use an immersion blender to whizz to a smooth texture. Alternatively, you can let the sauce cool, then transfer it to a regular blender and blitz until it's smooth (remove the centre piece to allow hot air to escape when blending), then reheat, Stir in the yogurt at the end, just before serving.
  6. Serve the curry sauce as a side for your homemade chips or burgers.

Tip: If you want crispy chips, cut the potatoes extra thin and only use a little oil, then keep turning them as they bake as they can burn much more easily when they're cut thin.

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