Curry Loaded Fries
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!
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!
Nutrition
Serving: 1servingCalories: 681kcalCarbohydrates: 96gProtein: 30gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4.88gMonounsaturated Fat: 4.71gSodium: 430.3mgPotassium: 2275.1mgFiber: 13.6gSugar: 17.4gVitamin A: 364.7IUVitamin C: 141.02mgCalcium: 636.8mgIron: 8.3mg
Tried this recipe?Let us know how it was!