Sweet Potato Fries with Lentil Curry and Cilantro Dip
recipe

A delicious vegan and gluten-free dish that combines crispy sweet potato fries with spicy lentil curry and a refreshing cilantro dip. Perfect for sharing with a friend!
Preparation Time: 45 minutes
Serving Size: 2-3 servings

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
- 2 dl red lentils
- Juice of 1/2 lemon
- Salt & black pepper
- Cilantro Dip:
- 2 dl 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. Prepare Sweet Potato Fries:
- Wash the sweet potatoes thoroughly and cut them into finger-sized sticks.
- Spread the sweet potatoes on a baking sheet lined with parchment paper, drizzle with oil, and toss to coat. Season with salt and smoked paprika.
- Bake at 225°C (437°F) for about 25 minutes, until the sweet potatoes are cooked through.
2. Prepare Lentil Curry:
- Peel and chop the onion and garlic. Sauté them in oil in a pot.
- Add the spices (cumin, coriander, ginger, turmeric, chili) and tomato paste, and cook for a moment.
- Add crushed tomatoes and red lentils. Cook for about 20-25 minutes, until the lentils are tender. Season with lemon juice, salt, and black pepper.
3. Prepare Cilantro Dip:
- In a bowl, mix together oat fraiche, lemon juice, chopped cilantro, agave syrup, and salt.
4. Serve:
- Serve the sweet potato fries with lentil curry, top with padron peppers, and offer the cilantro dip on the side.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 15 g
- Carbohydrates: 75 g
- Fat: 10 g
- Fiber: 12 g

Reviews: 4.38 (3310 reviews) ★★★★★ share