Sausage & chips with curry dip
5
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
We've lightened an old classic, which is great for a family midweek meal. And to perk it up, serve with a slightly spicy curry dip - optional for the kids!
Ingredients
Potatoes, Raw
4 portion(s), medium, cut into 8 wedges
Olive Oil
2 teaspoon(s)
Salt
1 pinch
Black pepper
¼ teaspoon(s)
Reduced fat pork sausages, grilled
8 medium
0% fat natural Greek yogurt
8 tablespoon(s)
Curry Powder
1 teaspoon(s)
Tomato Purèe
1 teaspoon(s), level
Spring Onions
2 medium, finely chopped
Instructions
1
Preheat oven to 200°C, fan 180°C, gas mark 6. Put the potato wedges into a roasting tin and drizzle the olive oil over them. Season with salt and black pepper and toss together. Bake for 35-40 minutes until tender, turning them over after 20 minutes.
2
Preheat grill. Arrange sausages on grill rack and cook them under a medium-high heat for 12-15 minutes, turning often. Meanwhile make the dip by mixing the yogurt, tomato puree, curry powder and spring onions together.
3
Serve the sausages with the potato wedges and curry dip.
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