These delicious homemade curry chips have the perfect consistency with the potato, combined with the creamy curry sauce on the side that you’ll love.
For the sauce:
- 2 tbsp extra virgin olive oil
- 1 medium white onion, quartered
- 4 gloves garlic, whole
- 4 tbsp. vegan butter
- 1 1/2 cups tomatoes, assorted, chopped
- juice of half a lime
- 1 tbsp. red curry paste
- 1 tbsp. curry powder
- 1 tbsp. cumin powder
- 1 tsp. turmeric powder
- 1/4 tsp. cayenne powder
- season to taste
- 1/4 cup cilantro, fresh
- 1 cup coconut cream
For the potatoes:
- 6 large russet potatoes, peeled and cut into sixths or eight‘s depending on size of wedge you’d like
- 1 tsp salt
- 1 tsp fresh cracked pepper
- 1/4 cup lemon juice
- dash of paprika
- 2 tbsp. olive oil
- 3 tbsp. Bob’s Red Mill All Purpose Flour
Preheat over to 425F, line a baking sheet with parchment and grab a 10 inch cast iron skillet.
Into a large bowl mix all your ingredients for the potatoes apart from the flour. Once ingredients are well combined add your flour. Make sure everything is well coated then transfer to baking sheet. I like transferring over the juices from the bowl and all because it really makes everything crispy but if you’re not into that then just make sure you use tongs or a spoon to make sure you avoid excess liquid. Cook your potatoes for 45 minutes, flipping half way through.
For the sauce, simply add all the ingredients, apart from the coconut milk, into your cast iron skillet and cook in oven for 25-30 minutes. Stir every 10 minutes to avoid burning. Then remove skillet from oven, add coconut milk, stir gently and reheat in oven for 2-3 minutes. Once coconut milk is hot remove the skillet from oven and transfer to a high speed blender. I suggest letting your sauce cool a bit to avoid burner or harming yourself/blender. Blend till smooth (around 2 minutes) and transfer to a bowl.
Once your potatoes are ready transfer to a serving dish, garnish with cilantro and enjoy with your sauce!
I found those sauce to be extremely addictive, so enjoy with caution.
Sauce lasts in Fridge up to 3 days in tight sealed container but recommended fresh.