Sweet Potato Fries with Lentil Curry and Cilantro Dip
recipe

A delicious and vegan dish combining crispy sweet potato fries with spicy lentil curry and refreshing cilantro dip. Perfect for sharing with a friend or treating yourself.
Preparation Time: 40 minutes
Serving Size: 2

Ingredients

Sweet Potato Fries:
- 2 medium sweet potatoes
- Oil
- Salt
- Smoked paprika
Lentil Curry:
- 1 onion
- 2 garlic cloves
- Oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground ginger
- 1/4 tsp ground turmeric
- 1/2 tsp ground chili
- 1 tbsp tomato paste
- 500 g crushed tomatoes
- 200 ml red lentils
- Juice of 1/2 lemon
- Salt & black pepper
Cilantro Dip:
- 200 ml oat fraiche
- Juice of 1/2 lemon
- 1/2 bunch fresh cilantro
- 1/2 tbsp agave syrup
- Salt
Additionally:
- Padron peppers
- Fresh chili

Instructions

1. Sweet Potato Fries:
- Wash the sweet potatoes thoroughly (peeling is optional).
- Cut the sweet potatoes into finger-sized sticks and spread them on a baking sheet lined with parchment paper.
- Drizzle with oil and toss to coat. Season with salt and a sprinkle of smoked paprika.
- Bake in a preheated oven at 225°C (437°F) for about 25 minutes, or until tender.
2. Lentil Curry:
- Peel and finely chop the onion and garlic.
- Heat oil in a pan, add the onion and garlic, and sauté until soft.
- Add the spices (cumin, coriander, ginger, turmeric, chili) and tomato paste, stirring well.
- Add crushed tomatoes and red lentils. Let simmer on low heat for about 15-20 minutes, until the lentils are tender. Season with lemon juice, salt, and black pepper.
3. Cilantro Dip:
- In a bowl, mix together oat fraiche, lemon juice, chopped cilantro, agave syrup, and salt.
4. Serving:
- Serve the sweet potato fries alongside the lentil curry, with cilantro dip on the side, and garnish with sautéed padron peppers and fresh chili.

Nutritional Information (per serving)

- Energy: 450 kcal
- Protein: 15 g
- Carbohydrates: 75 g
- Fat: 10 g
- Fiber: 15 g

Reviews: 3.67 (493 reviews) ★★★★★ share