Did someone say chickpea curry, crispy sweet potato wedges, and cheese all in one dish? Indulge yourself in this too-good-to-be-true meal, served with pickled onions, raita, and fresh coriander. A hearty offering packed with meat-free goodness!
Chana Masala Cheese Fries
Chana Masala Cheese Fries
with pickled red onions & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Chickpeas
- Coconut Cream
- Cooked Chopped Tomato
- Curry Paste
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Grated White Cheddar
- Lime
- Limes
- Raita
- Red Onion
- Red Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
WEDGE-CELLENT!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
PICKLE MOMENT
In a bowl, add the juice of 1 Lime wedge and 5ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add a ¼ of the sliced onion and water until the onions are fully submerged. Set aside to pickle.
CURRY UP, I’M STARVING!
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the remaining sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the curry paste (to taste) and fry for 1-2 minutes, until fragrant, shifting constantly. Add the drained Chickpeas, cooked chopped tomato, and the coconut cream. Leave to simmer for 2-3 minutes until heated through and slightly reduced. Remove from the heat and season with salt, pepper and add a sweetener of choice.
UP IN MY GRILL
When the sweet potato wedges are done, remove the tray from the oven. Put the oven on the grill setting or the highest temperature. Carefully push the wedges together and pour over the chickpea curry until the wedges are fully coated. Sprinkle over the grated cheese and pop in the hot oven. Grill for 2-3 minutes until the cheese is browned and melted. Drain the pickling liquid from the onions.
LOADED CURRY & CHEESE FRIES
Plate up a generous helping of the curried cheesy wedges. Sprinkle over the picked coriander and the pickled onions. Dollop over the Raita and serve with a lime wedge. Gorgeous, Chef!
WEDGE-CELLENT!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
PICKLE MOMENT
In a bowl, add the juice of 2 Lime wedges and 10ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add a ¼ of the sliced onion and water until the onions are fully submerged. Set aside to pickle.
CURRY UP, I’M STARVING!
Place a pot over a medium-high heat with a drizzle of oil. When hot, add the remaining sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the curry paste (to taste) and fry for 1-2 minutes, until fragrant, shifting constantly. Add the drained Chickpeas, cooked chopped tomato, and the coconut cream. Leave to simmer for 2-3 minutes until heated through and slightly reduced. Remove from the heat and season with salt, pepper and add a sweetener of choice.
UP IN MY GRILL
When the sweet potato wedges are done, remove the tray from the oven. Put the oven on the grill setting or the highest temperature. Carefully push the wedges together and pour over the chickpea curry until the wedges are fully coated. Sprinkle over the grated cheese and pop in the hot oven. Grill for 2-3 minutes until the cheese is browned and melted. Drain the pickling liquid from the onions.
LOADED CURRY & CHEESE FRIES
Plate up a generous helping of the curried cheesy wedges. Sprinkle over the picked coriander and the pickled onions. Dollop over the Raita and serve with a lime wedge. Gorgeous, Chef!
WEDGE-CELLENT!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PICKLE MOMENT
In a bowl, add the juice of 3 Lime wedges and 15ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add a ¼ of the sliced onion and water until the onions are fully submerged. Set aside to pickle.
CURRY UP, I’M STARVING!
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the remaining sliced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic and the curry paste (to taste) and fry for 1-2 minutes, until fragrant, shifting constantly. Add the drained Chickpeas, cooked chopped tomato, and the coconut cream. Leave to simmer for 3-4 minutes until heated through and slightly reduced. Remove from the heat and season with salt, pepper and add a sweetener of choice.
UP IN MY GRILL
When the sweet potato wedges are done, remove the tray from the oven. Put the oven on the grill setting or the highest temperature. Carefully push the wedges together and pour over the chickpea curry until the wedges are fully coated. Sprinkle over the grated cheese and pop in the hot oven. Grill for 3-4 minutes until the cheese is browned and melted. Drain the pickling liquid from the onions.
LOADED CURRY & CHEESE FRIES
Plate up a generous helping of the curried cheesy wedges. Sprinkle over the picked coriander and the pickled onions. Dollop over the Raita and serve with a lime wedge. Gorgeous, Chef!
WEDGE-CELLENT!
Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
PICKLE MOMENT
In a bowl, add the juice of 4 Lime wedges and 20ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add a ¼ of the sliced onion and water until the onions are fully submerged. Set aside to pickle.
CURRY UP, I’M STARVING!
Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the remaining sliced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic and the curry paste (to taste) and fry for 1-2 minutes, until fragrant, shifting constantly. Add the drained Chickpeas, cooked chopped tomato, and the coconut cream. Leave to simmer for 3-4 minutes until heated through and slightly reduced. Remove from the heat and season with salt, pepper and add a sweetener of choice.
UP IN MY GRILL
When the sweet potato wedges are done, remove the tray from the oven. Put the oven on the grill setting or the highest temperature. Carefully push the wedges together and pour over the chickpea curry until the wedges are fully coated. Sprinkle over the grated cheese and pop in the hot oven. Grill for 3-4 minutes until the cheese is browned and melted. Drain the pickling liquid from the onions.
LOADED CURRY & CHEESE FRIES
Plate up a generous helping of the curried cheesy wedges. Sprinkle over the picked coriander and the pickled onions. Dollop over the Raita and serve with a lime wedge. Gorgeous, Chef!
Frequently Asked Questions
What is the preparation time for Chana Masala Cheese Fries?
The preparation time for Chana Masala Cheese Fries with pickled red onions & fresh coriander is between 15 and 30 minutes.
What is the total time required to make Chana Masala Cheese Fries with pickled red onions & fresh coriander?
The total time required to make Chana Masala Cheese Fries with pickled red onions & fresh coriander is between 35 and 55 minutes.
How many servings does Chana Masala Cheese Fries provide?
4 servings
What are the main ingredients in Chana Masala Cheese Fries?
Chickpeas, Coconut Cream, Cooked Chopped Tomato, Curry Paste, Fresh Coriander, Garlic Clove, Garlic Cloves, Grated White Cheddar, Lime, Limes, Raita, Red Onion, Red Onions, Sweet Potato
What is the nutritional information of Chana Masala Cheese Fries?
Calories: 922, Carbs: 82 grams, Fat: grams, Protein: 35 grams, Sugar: 31 grams, Salt: 1161 grams
How do I prepare Chana Masala Cheese Fries?
WEDGE-CELLENT!: Preheat the oven to 200°C. Spread out the sweet potato wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. PICKLE MOMENT: In a bowl, add the juice of 2 lime wedges and 10ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add a ¼ of the sliced onion and water until the onions are fully submerged. Set aside to pickle. UP IN MY GRILL: When the sweet potato wedges are done, remove the tray from the oven. Put the oven on the grill setting or the highest temperature. Carefully push the wedges together and pour over the chickpea curry until the wedges are fully coated. Sprinkle over the grated cheese and pop in the hot oven. Grill for 2-3 minutes until the cheese is browned and melted. Drain the pickling liquid from the onions. LOADED CURRY & CHEESE FRIES: Plate up a generous helping of the curried cheesy wedges. Sprinkle over the picked coriander and the pickled onions. Dollop over the raita and serve with a lime wedge. Gorgeous, Chef! CURRY UP, I’M STARVING!: Place a pot over a medium-high heat with a drizzle of oil. When hot, add the remaining sliced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic and the curry paste (to taste) and fry for 1-2 minutes, until fragrant, shifting constantly. Add the drained chickpeas, cooked chopped tomato, and the coconut cream. Leave to simmer for 2-3 minutes until heated through and slightly reduced. Remove from the heat and season with salt, pepper and add a sweetener of choice.
What should be prepared from my kitchen to make Chana Masala Cheese Fries?
Chickpeas, Coconut Cream, Cooked Chopped Tomato, Curry Paste, Fresh Coriander, Garlic Clove, Garlic Cloves, Grated White Cheddar, Lime, Limes, Raita, Red Onion, Red Onions, Sweet Potato
How many calories does Chana Masala Cheese Fries have?
922 calories
How much fat content does Chana Masala Cheese Fries have?
grams
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