Curry and potatoes go so well together! That’s how samosas get their sass. In this baked take on fries, potato wedges are coated with curry spices for a quick and easy way to enjoy the flavor combo. In 30 minutes, you’ll be delightedly dipping into a creamy cashew, coconut, and superfood greens sauce that further elevates your new favorite appetizer.
Baked Curry Fries with Coconut-Thyme Superfood Dip
- 5 oz. Liana’s Homemade Vegan Nut-Based “Yogurt”
- 1 tsp. pHresh Products Greens Raw Alkalizing Superfood powder
- 1 drop chlorophyll
- 1/2 lime juice
- 2 sprigs fresh thyme
Preheat oven to 425 degrees F. Grease sheet pan with coconut oil.
In lidded container or closeable bag, combine potatoes and oil and shake until coated. Add spices and parmesan cheese and shake until evenly distributed.
Arrange on pan and bake 25 minutes until golden.
In serving bowl, mix together homemade “yogurt”, greens powder, chlorophyll and lime juice. Sprinkle on fresh thyme.
Sprinkle thyme over fries and serve with dip.