Dear reader,
Loaded fries, similar to loaded nachos, will forever and always be a food concept I crave. I like this one because it uses a sauce that is a gateway to Indian curry flavors. These sweet potato wedges are loaded with a silky curry sauce for creaminess, mint chutney for spice, and chickpeas for crunch. Nothing beats a colorful, shareable platter of fries.
1. Cashew Curry Sauce:
This cashew curry sauce is the perfect way to introduce traditional curry spices without overwhelming the palate. Pour it on anything from roasted veggies or grains to nachos or noodles.
What’s in it:
- Water
- Cashews
- Curry Powder
- Nutritional Yeast
- Salt
- Garlic
- Ginger
- Crushed Tomatoes
That’s it. Blend, heat (or don’t) and complete.
2. Mint Chutney
This mint chutney is a quick, five minute condiment that packs a punch. Bright, acidic, slightly spicy, and loaded with fresh herbs. Especially mint. What could go wrong. Traditional chutney can be served to accompany anything from roasted vegetables, potatoes, and rice, to breads like naan or pita, and of course pairs nicely with any curry profile.
3. Crispy Roasted Chickpeas
The simplest way to add crunch. Use these crispy roasted chickpeas in lieu of croutons on your next salad, or just pop them like you would potato chips or peanuts for your next midday snack.
Recipe Notes:
Keep it simple with extra virgin olive oil and salt, or get creative:
- salt and pepper-classic
- garlic and dill-herby
- smoked paprika and cumin-smokey, savoury
- turmeric and ginger-spicy
- sea salt and nutritional yeast-for a cheesy twist
- cinnamon and coconut sugar-for the sweet tooth
The options are endless.
Also the perfect topper for: Creamy Vegan Buffalo Cauliflower Soup or SunButter and Sweet Potato Kale Salad
I hope you enjoy this creative, colorful, and healthy appetizer as much as we do in the DiStefano home.
Until next time,
Bridget
Sweet Potato Curry Fries with Mint Chutney
Equipment
- Food Processor or Blender
- Vitamix, or any high speed blender
Ingredients
- 3-4 large sweet potatoes, sliced in half, and then into wedges
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
For the Curry Sauce
- ½ cup cashews, soaked in the refrigerator overnight, or boiled in for ~10 minutes
- ½ cup water plus for for thinning, as needed
- 1 tablespoon curry powder
- 2 tablespoons *nutritional yeast
- 1 teaspoon salt
- 1 garlic clove
- ½ inch chunk of ginger, peeled
- ¼ cup crushed, fire roasted canned tomatoes
For the Mint Chutney
- 1 cup fresh mint leaves
- 1 cup cilantro, large stems removed
- 1 cup parsley, stems removed
- ¼ cup lime juice
- 2 garlic cloves
- ½ large yellow onion (or 1 small onion)
- 1 green chili pepper, seeds removed jalapeno or serrano
- ½ teaspoon each ground cumin, ground coriander, and ground ginger
- 1 teaspoon salt
- 1 tablespoon maple, agave, or local honey
Instructions
- Preheat the oven to 400°F (200°)
- Toss sweet potato wedges in oil and salt, and bake (skin side down) for 35-40 minutes.
- While the potatoes are baking, prepare the curry sauce and chutney.
- Combine all ingredients for the curry sauce in a blender, and blend on high until it is silky smooth.
- To make the chutney, combine all ingredients in a food processor or blender, and blend for 20-30 second increments, scraping down the sides as needed. The texture should look uniform, but still somewhat chunky. Think salsa.
- Garnish with crispy roasted chickpeas, chopped fresh cilantro, and a sprinkle of smoked paprika and sea salt to taste. Dig in!
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S