Another day, another dish, another smile.
FryDay Comfort Food: Curry Fries with Coconut Lime Dip | The Edgy Veg
These tasty Curry fries make a wonderful accompaniment to any entree. Both the fries themselves and the dip take just a few minutes whip up. My love affair with curry is an ongoing saga. I have tried to curry almost everything. I don't know if it's my love for the creamy-spicy flavor combination, or the excessive use of such an amazing array of ingredients; but, just like they say in the song—I just can’t get enough…
There is this great little falafel place down the street from me; after a long day of shooting, and no energy to cook, and I often pop in and pick up a big bag of their curry fries and a couple falafels and hummus to dip. It’s exactly the kind of comfort food I need after such a long day. One Sunday, after a 7 hour recipe prep-stint, I put on my boots, hat and scarf (as Canadians do) and made the infamous walk to my favourite falafel spot…only to see that they has closed early! As quick as the disappointment overcame me, I realized with much jubilation that I had a bag of McCain Superfries in my freezer, and a brand new jar of curry powder in my pantry, just waiting to be used.
…and that is how this recipe came to exist! These fries are deliciously crispy and oven baked, so you can eat them to your heart’s desire. The mix of aromatic spices give this dish a haute-cuisine feel and taste without too much effort. The coconut lime sauce is a wonderful cool balance to the hint of kick these fries have.
Expect yellow curry fingers for a few hours after munching away on these guys-- a small price to pay for a snack this tasty!
Makes 4 appetizer portions
For the fries:
1 tbsp coconut oil
1 ½ tsp curry powder + more to taste
1 tsp pink Himalayan salt
½ tsp ground coriander
sprinkle of cayenne pepper- to taste
1 bag McCain® Superfries® Straight Cut
Preheat your oven to 450F.
Toss Superfries with coconut oil, salt, curry powder, and coriander, and arrange in a single layer on the prepared baking sheet.
Bake them for about 20 minutes, turning them halfway through, and until all fries are golden brown.
Remove from baking sheet and sprinkle with some cayenne pepper and additional curry powder to taste. Plate and enjoy with coconut lime dip.
Coconut Lime Dip
¼ cup plain coconut yogurt (unsweetened)
1 tbsp canned coconut cream
1 tsp finely chopped lime zest
1 tsp finely chopped cilantro
½ tsp lime juice + more to taste
½ tsp maple syrup
⅛ tsp cayenne pepper
¼ tsp salt
¼ tsp garlic powder
Mix all of the ingredients together in a small bowl with a whisk. Transfer to a ramekin or dip bowl, and enjoy with curry fries.