Vegan Loaded Curry Fries
 
Prep time
Cook time
Total time
 
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:
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
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-loaded-curry-fries/