Curry Loaded Fries (30g Protein)
These Curry Loaded Fries are a plant-based take on the classic, offering all the bold and robust flavours of your favorite snack with zero guilt. Imagine crisp Yukon Gold potatoes, kissed with a hint of curry powder, topped with a protein packed tofu curry. Finished with a dollop of coconut yogurt, a kick of sriracha, and a spritz of fresh lime juice, each bite bursts with zesty flavours and a satisfying crunch. Perfect for casual get-togethers with friends or to add to your weekly rotation!
Protein Packed Vegan Recipes
Why You’ll Love Curry Loaded Fries
Secretly Healthy – French fries have a bad rep for being an unhealthy snack, but it all depends on how you prepare them! This recipe utilizes air fried potatoes with minimal oil, completely different from their fried counterpart! Topped with protein packed tofu and a heap of veggies this is a perfectly balanced meal!
Packed with Protein – A single serving of these curry loaded fries fuels your body with 30 grams of protein, thanks to extra firm tofu. And not just the delicious taste and plant-based protein goodness, you’ll absolutely love how tofu absorbs curry sauce flavours, making each bite irresistibly delicious.
Easy 20-Minute Meal – With just 20 minutes of preparation, you can enjoy a hearty and wholesome meal in a flash. Whether cooking for yourself or feeding a hungry crowd, this recipe is a quick and easy option that doesn’t compromise on taste or quality. Perfect for busy weeknights when you crave something flavourful and satisfying with minimal prep and cleanup.
Customizable – Loaded means there are no rules for what goes into this vegan curry loaded fries recipe. Feel free to toss in extra veggies depending on what you have in your fridge or what’s in season. Swap another protein source for tofu, add jalapenos if you like heat, or swap out toppings to create your signature loaded fries masterpiece.
Family-Friendly – Picky eaters in the family? Not a problem! Even the little ones will love digging into these flavourful fries, and you can feel good knowing they’re enjoying a wholesome meal packed with nutrient-rich ingredients.
How to make Curry Loaded Fries
Prepare Your Potatoes
Start by washing and slicing your Yukon Gold potatoes into wedges. Toss them in olive oil, a pinch of salt, and curry powder, ensuring they’re evenly coated. Or add any seasonings of your choice for a flavourful twist.
Cook Your Potatoes
Air fry seasoned potatoes at 400°F for 15 minutes. If baking, preheat your oven to 425°F and bake for 25-30 minutes, flipping halfway through, until they’re crispy and golden.
Make Your Speedy Curry
While your potatoes cook, prepare your tofu and veggies curry. Slice your tofu into small cubes and pan fry in a spray of oil for 5 minutes, until slightly golden. Add sliced vegetables and cook for an additional 5 minutes. Stir in coconut milk and Thai curry paste until thoroughly combined.
Assemble Curry Loaded Fries
Arrange the crispy potato wedges on a plate, spoon the aromatic curry over the top, and garnish with dollops of coconut yogurt, a drizzle of sriracha for a spicy kick, fresh cilantro for a burst of freshness, and a squeeze of lime juice. The lime juice really brightens everything up so I do not recommend skipping it!
Recipe Tips for Curry Loaded Fries
Swap Green Thai Curry Paste With Red Thai Curry Paste: Spice up your curry sauce using red Thai curry paste instead of green. Red curry paste adds a signature deep-red hue with a hint of heat while providing depth and complexity.
Get Creative with Veggies: Don’t be afraid to get creative with your veggies! Experiment with combinations such as bell peppers, broccoli, snap peas, or even sweet potatoes to sneak in extra nutrition and color to your loaded fries.
Try Lite Coconut Milk: Want to reduce fat content without sacrificing creaminess? Consider using lite coconut milk that is low in fat but doesn’t compromise the taste of the dish.
Don’t Have an Air Fryer? No worries! You can bake your fries in the oven instead. Just allow yourself some extra time as the oven takes a bit longer. Pop them in at 425f for 25-30 minutes tossing halfway through!
Make it Soy Free: You can make this recipe soy free by swapping tofu for chickpeas, or your favourite soy free mock meat!
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Curry Loaded Fries
Ingredients
For the Potatoes
- 5 Yukon Gold Potatoes
- ½ tbsp olive oil
- Pinch of salt
- ½ tsp curry powder
For the Curry
- 240 g extra firm tofu
- 1 cup green cabbage
- 1 cup red cabbage
- 1 cup green peas
- 1 carrot
- ½ cup full-fat coconut milk or lite coconut milk for a low fat version
- 1 tbsp green Thai curry paste
For Topping
- ⅓ cup coconut yogurt
- Sriracha
- Cilantro
- Fresh Lime
Instructions
- First, prepare your potatoes. Slice into the wedges, then toss in olive oil, salt, curry powder, or any seasonings you choose.
- Air fry at 400f for 15 minutes or bake at 425f for 25-30, tossing halfway through.
- While your potatoes cook, make your speedy curry.
- Slice your tofu into small cubes and pan-fry it in a spray of oil for 5 minutes until it is slightly golden.
- Slice and add in your veggies and cook for a further 5 minutes.
- Add in your coconut milk and Thai curry paste and mix well to combine.
- Assemble your potato wedges with your curry on top and with some coconut yogurt, sriracha for spice, fresh cilantro, and lime juice.
- The lime juice really brightens everything up, so I do not recommend skipping it!