Spicy Kenyan Masala WedgesMains
Hold on a minute. Stop! Really? It’s not Friday! Don’t you just hate it when that happens? You are all geared up for that Friday feeling, eagerly anticipating a night in planted on the sofa, Netflix and a take out. Then you realise it’s only Thursday… Arghhh, not impressed!
Although I love whizzing around my little kitchen creating various vegan delights, Friday nights are my night off. Let’s say it is an old family tradition. Growing up Friday’s were fast food Friday’s. Mum would surrender her chapati pin for an evening sans cooking and dishes, and we would grab a take out. It was more often than not that chip shop chips were our guilty pleasure of choice. Freshly cooked, chunky chips drenched in vinegar and with a shake of salt. Ahhh, nice! Well, until Jen smothered hers in kebab sauce…
Haha, times never change. You still won’t catch mum in the kitchen on a Friday, chips are still the special of the day, and Jen, bless her, she has not given up that luminous red sauce despite my pleading. So, time to let my cooking to do the talking. Jen meet Spicy Masala wedges, a healthy adaptation of the Kenyan Masala chip – Mombasa meets Mumbai on a plate. Crispy on the outside, fluffy on the inside, and covered in homemade tomato sauce laced with cumin, chilli and fresh coriander. So finger licking good you will be crying out for seconds!
I know I said no cooking but honestly, you just slam them in the oven, whip up the sauce and wait for hunger to strike. Done!
And just for the record, yes Jen finally gave up that awful sauce. Hurrah!
Spicy Kenyan Masala Wedges
Prep time: 10 mins. Cook time: 35 mins. Serves: 1-2
- 600g baby potatoes
- 200g cherry tomatoes diced
- 3 cloves garlic (crushed)
- 2 tbsp cooking oil (preferably coconut oil)
- 1/4 tsp turmeric
- 1/4 tsp coriander powder
- 1 tsp cumin powder
- 1 1/2 tsp paprika
- 1/4 tsp chilli powder (optional)
- salt and pepper to taste
- 1 handful fresh coriander (chopped)
Prepare potato wedges
- Pre-heat oven to gas mark 7 ( 425°F/ 220 °C)
- Thoroughly wash and cut baby potatoes into quarters, lengthwise. Place in colander and rinse.
- Transfer to bowl. Add 1 tbsp of oil. Mix thoroughly to covered all potatoes.
- Empty onto greaseproof paper lined baking tray.
- Place in oven for 35-40 mins or until golden brown and cooked through.
- Turn after 20 mins.
- Add 1 tbsp oil to large cooking pot. Heat on medium fire.
- Add garlic and saute for 20 secs. Stir to avoid sticking.
- Add fresh coriander. Allow to cook for 30 secs whilst stirring.
- Add tomatoes, turmeric, coriander powder, cumin, paprika and chilli powder. Stir to combine ingredients thoroughly.
- Cover the pot and cook on medium-low fire for 7-10 mins.
- Stir occasionally using back of wooden spoon to mash tomatoes.
- Add cooked potato wedges and mix coating all wedges with spicy sauce.
- Serve immediate with a squeeze or lemon/lime. Eat alone or with your favourite Friday night accompaniment.