Hot Curry Fries with Vegan Cucumber Mint Raita
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
These crispy baked curry fries are covered in hot Indian spices and served with refreshing silken tofu cucumber mint raita.
Course:
Side
Cuisine:
American, Indian-Inspired
Servings: 2 -3
Ingredients
For the Hot Curry Fries
- 2 medium russet potatoes scrubbed
- 2 tbsp. olive oil
- 2 tbsp. cornstarch optional, but highly recommended for crisping
- 1 ½ tbsp. Madras curry powder*
- salt & pepper to taste
For the Vegan Cucumber Mint Raita
- 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
Instructions
Make the Hot Curry Fries
-
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.
Make the Vegan Cucumber Mint Raita
-
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.
Recipe Notes
*For a milder version, use a milder curry powder blend. For a hotter version, add some chili powder to the mix.