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Vegan Loaded Curry Fries

June 19, 2025 By Carrots and Flowers Leave a Comment

Okay, real talk: This might be one of the best things to ever happen to sweet potatoes.

These Vegan Loaded Curry Fries are crispy, creamy, spicy, and completely over-the-top in the best way—and they’re made mostly from pantry staples. Yes, we love a diva moment in the kitchen, but we also love dinner that doesn’t require a grocery store scavenger hunt.

Enter: Chef’s Choice Coconut Milk and Red Curry Paste—the pantry MVPs behind this bold, flavor-packed dish.

Why These Fries Hit:

  • Sweet potato wedges that roast up crispy and golden.

  • A silky coconut curry sauce you could honestly eat with a spoon.

  • Sautéed mushrooms bringing the umami drama.

  • And a drizzle of coconut yogurt to cool things down and balance the spice.

Let’s Talk Pantry Power

The magic starts with Chef’s Choice Red Curry Paste—spicy, fragrant, and ready to go right out of the jar. No chopping, no fuss. Just that warm, Thai-inspired heat we all crave.

Then comes the full-fat Chef’s Choice Coconut Milk. It’s thick, rich, and blends like a dream into the curry sauce. Bonus? You’ll use a bit of the leftover coconut milk to make a creamy yogurt drizzle that tastes way fancier than it is.

This combo creates a sauce so good, you’ll want to pour it over everything. Fries. Rice. Noodles. Your life.

Go Big or Go Bowl

Pile the curry fries high, load them up with mushrooms, drizzle that coconut yogurt like a boss, and shower the whole thing in fresh cilantro, green onion, and lime juice. It’s giving flavor. It’s giving texture. It’s giving please don’t make me share.


Craving comfort food that still feels fresh and nutrient-dense? This one hits every note—sweet, spicy, creamy, crunchy—and uses ingredients you probably already have on hand.

Chef’s Choice. Loaded fries. Big flavor. Zero effort energy.

To save this recipe, pin the photo below! For more flavorful, easy recipes, try my Vegan Buffalo Jackfruit Quesadillas or my Jackfruit Crab Cake Sliders.

Vegan loaded curry fries with creamy coconut curry sauce, sautéed mushrooms, and fresh herbs. Bold flavor, pantry-friendly, 100% plant-based. #VeganDinner #CurryFries #PantryMeal #EasyVeganRecipe

Vegan Loaded Curry Fries
 
Save Print
Prep time
35 mins
Cook time
25 mins
Total time
1 hour
 
Crispy roasted sweet potato wedges topped with Thai-inspired red curry sauce, coconut yogurt, sautéed mushrooms, and fresh herbs. A bold, plant-based twist on loaded fries—perfect as a hearty appetizer or satisfying main
Author: Carrots and Flowers
Recipe type: Appetizer, Main Course
Cuisine: Vegan, Fusion, Thai-Inspired
Serves: 2 servings
Ingredients
  • 3 large sweet potatoes
  • 1 Tbsp + 1 tsp cooking oil, divided
  • 2 Tbsp red curry paste
  • 1 cup full-fat coconut milk, divided
  • 2 tsp brown sugar
  • 2 tsp garlic powder, divided
  • 6oz oyster or baby bella mushrooms
  • 2 tsp black soy sauce
  • ⅓ cup coconut yogurt
  • 3 Tbsp chopped cilantro
  • 3 Tbsp diced green onion
  • 1 lime
Instructions
  1. Peel the sweet potatoes and cut them into ½" thick wedges. Place the wedges in a large bowl of water for 30 minutes, then drain and dry. Meanwhile, preheat the oven to 425F.
  2. In a small oiled sauce pan over medium heat, sauté the curry paste for 30 seconds, mashing it with a wooden spoon. Add ⅔ cup coconut milk and mix well. Stir in the brown sugar and juice from ½ lime. Reduce heat to low and simmer to desired thickness then remove from heat.
  3. In a large mixing bowl, toss the dried sweet potato wedges with 1 Tbsp cooking oil, 1 tsp garlic powder, sea salt and black pepper. Spread the wedges in an even layer on a large oiled baking tray, leaving space between each so they get crispy. Roast for 22-25 minutes, turning them halfway through.
  4. Meanwhile, add the mushrooms to an oiled pan over medium heat, followed by 1 tsp garlic powder and the soy sauce. Mix well and cook until the mushrooms are a dark golden brown.
  5. Stir the remaining coconut milk into the coconut yogurt. Arrange the cooked wedges onto a serving platter. Top with curry sauce, a drizzle of the coconut yogurt mixture, and mushrooms. Garnish with cilantro, green onion, and a squeeze of lime juice. Serve immediately
3.5.3226

 

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June 17, 2025 By Carrots and Flowers Leave a Comment

Let’s be real—sometimes you want to impress your friends and your taste buds without destroying your kitchen in the process. That’s where this tropical vegan tres leches cake comes in. It’s soft, juicy, wildly delicious, and made with just 9 ingredients—because we don’t gatekeep flavor or simplicity around here.

Vegan Strawberry Tiramisu

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Nature's Charm sweetened condensed oat milk

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Red Curry Elote

May 18, 2025 By Carrots and Flowers Leave a Comment

Bold, spicy, and ready in 20 minutes! This Red Curry Elote is a flavorful vegan twist on Mexican street corn, made with Thai red curry, coconut milk, and coconut yogurt. Perfect plant-based side dish for summer BBQs or weeknight dinners. #VeganRecipes #Elote #PlantBased #RedCurry #SummerSides #DairyFree #QuickMeals #VeganBBQ

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Vegan Strawberry Rose Cake

April 17, 2025 By Carrots and Flowers Leave a Comment

This Strawberry Rose Cake is fluffy, tender, and gorgeously layered with whipped strawberry cream, rose milk soak (swoon), and a tangy strawberry buttercream that’s practically begging to be licked straight off the spoon. It’s entirely plant-based and features two of my favorite pantry staples from Nature’s Charm—their Evaporated Oat Milk and Oat Whipping Cream. These…

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Quick & Easy Jackfruit Crabcake Sliders (Vegan + 30 Minutes!)

March 27, 2025 By Carrots and Flowers Leave a Comment

These crispy vegan jackfruit crabcake sliders are packed with flavor and come together in just 40 minutes! An easy, healthy plant-based dinner perfect for weeknights. Made with jackfruit, hearts of palm, and Old Bay for that classic crabcake taste—no seafood needed! #veganrecipes #jackfruit #plantbaseddinner #weeknightmeals #meatlessmonday #healthyvegan

 Looking for a light, healthy, and satisfying weeknight meal that doesn’t skimp on flavor? These Vegan Jackfruit Crabcake Sliders are the answer. They’re crispy on the outside, tender and flaky on the inside, and taste so much like traditional crabcakes, even seafood lovers will be impressed. Best of all? This version comes together in just…

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Hi, I'm Megan Sadd. I'm a 2x cookbook author, biohacker, & psychedelic educator. I love sharing recipes & wellness hacks to help people feel their absolute best! more about me →

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