Make your own curry sauce and serve it with oven-baked chips for a comforting meal. In this vegan recipe, fragrant spices and smooth coconut milk are mixed together to make a tasty sauce that goes great with golden fries.
Ingredients: 4 large potatoes, cut into fries. 2 tbsp olive oil. Salt and pepper, to taste. 1 onion, finely chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 tsp ground turmeric. 1 tsp ground cumin. 1 tsp ground coriander. 1 tsp curry powder. 1/2 tsp chili flakes optional. 1 can 400g diced tomatoes. 1 can 400ml coconut milk. 1 tbsp soy sauce. 1 tbsp maple syrup. Fresh cilantro, for garnish.
Instructions: Preheat the oven to 200C 400F. Toss the potato fries with olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 25-30 minutes or until golden and crispy, flipping halfway through. In a large skillet, heat some olive oil over medium heat. Add the onion, garlic, and red bell pepper. Saut until softened, about 5 minutes. Add the turmeric, cumin, coriander, curry powder, and chili flakes if using. Stir and cook for 1-2 minutes until fragrant. Pour in the diced tomatoes with their juices, coconut milk, soy sauce, and maple syrup. Stir well to combine. Simmer the sauce for 10-15 minutes until it thickens slightly. Serve the curry sauce over the crispy chips, garnished with fresh cilantro.