Curry Loaded Fries with Tofu and Vegetables
Ingredients
Potatoes
- 5 Yukon Gold Potatoes
- 1/2 tbsp olive oil
- Pinch of salt
- 1/2 tsp curry powder
Curry
- 240 g extra firm tofu
- 1 cup green cabbage
- 1 cup red cabbage
- 1 cup green peas
- 1 carrot
- 1/2 cup full-fat coconut milk or lite coconut milk
- 1 tbsp green Thai curry paste
Toppings
- 1/3 cup coconut yogurt
- Sriracha
- Cilantro
- Fresh Lime
Preparation
Prepare the potatoes by slicing them into wedges and tossing in olive oil, salt, curry powder, or any seasonings you choose.
Air fry at 400°F for 15 minutes or bake at 425°F for 25-30 minutes, tossing halfway through.
While the potatoes cook, make the speedy curry.
Slice the tofu into small cubes and pan-fry it in a spray of oil for 5 minutes until slightly golden.
Slice and add in the vegetables and cook for a further 5 minutes.
Add in the coconut milk and Thai curry paste and mix well to combine.
Assemble the potato wedges with the curry on top and add coconut yogurt, sriracha for spice, fresh cilantro, and lime juice.
Tips
The lime juice really brightens everything up, so do not skip it.
