These crispy baked curry fries are flavored with hot Indian spices and served with refreshing silken tofu cucumber mint raita.
I know. I posted a curry recipe on Monday and a Thai curry fries recipe just a few short weeks ago. This recipe is nothing like those though. Okay, maybe not nothing like them, but dissimilar enough that the likenesses didn’t even occur to me until I sat down and typed out the title of this post. Those recipes: simmery, stewey, coconutty, vegetabley curries. This one: spicy fries. Really good, highly addictive, Indian-inspired spicy fries. See the difference?
A friend of mine emailed me recently after reading this post (more curry!) with some curry powder ideas. Curry powder on a pizza? That’s on my list. This time around I wanted something to go with my veggie burger. Curry fries did the trick.
I also had an abundance of mint to use, hence the raita. Apparently mint is invincible. I finally got around to clearing the weeds out of my vegetable garden plot, which, I’m 99.999999% sure will get used this year. I was reluctant, as the garden went insane and got away from me last summer, and I’m even busier this year. But my mom has some seedlings she’s been trying to offload on me, and being as I need to clean up the space anyway (or else get stuck with a monster weed garden), I figure I’ll probably stick them in the ground and give it a go.
I planted mint last year, and it was the last thing to die off. I just confirmed this via mint sighting in a post from January. That stuff came out of my back yard. And now it’s the only item of last year’s crop to magically return, without any doing on my part. Can you believe it? So I yanked some mint out of the ground the other day and wanted to put it to some good use. Since I’m apparently obsessed with curry fries, my good use was quickly found.
- 2 medium russet potatoes, scrubbed
- 2 tbsp. olive oil
- 2 tbsp. cornstarch (optional, but highly recommended for crisping)
- 1½ tbsp. Madras curry powder*
- salt & pepper to taste
- 12 oz. silken tofu
- 2 tbsp. lemon juice
- 1 medium cucumber, cut into 2 inch chunks
- ¼ cup fresh mint leaves
- 2 tbsp. fresh cilantro
- ½ tsp. ground cumin
- ¼ tsp. salt
- Preheat oven to 450º. Cut potatoes into ¼ inch thick matchsticks. Place in large bowl and add oil, cornstarch, curry powder, salt and pepper. Toss to coat. Arrange in an even layer on 1 large or 2 medium baking sheets.
- Bake until crisp and browned in spots, about 30-35 minutes, flipping 2-3 times during cooking.
- Place tofu and lemon juice in food processor and blend until smooth, stopping to scrape down sides of bowl as needed. Add cucumber, mint, cilantro, cumin and salt. Pulse until finely chopped and well mixed. Optionally, thin with a bit of unflavored soy or almond milk.