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!
Sweet Potato - 250g
Lime - 1
Red Onion - 1
Garlic Clove - 1
Curry Paste - 15ml
Chickpeas - 60g
Cooked Chopped Tomato - 100g
Coconut Cream - 100ml
Grated White Cheddar - 65g
Fresh Coriander - 4g
Raita - 45ml
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!
Sweet Potato - 500g
Lime - 1
Red Onion - 1
Garlic Cloves - 2
Curry Paste - 30ml
Chickpeas - 120g
Cooked Chopped Tomato - 200g
Coconut Cream - 200ml
Grated White Cheddar - 125g
Fresh Coriander - 8g
Raita - 85ml
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!
Sweet Potato - 750g
Limes - 2
Red Onions - 2
Garlic Cloves - 3
Curry Paste - 45ml
Chickpeas - 180g
Cooked Chopped Tomato - 300g
Coconut Cream - 300ml
Grated White Cheddar - 170g
Fresh Coriander - 12g
Raita - 125ml
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!
Sweet Potato - 1kg
Limes - 2
Red Onions - 2
Garlic Cloves - 4
Curry Paste - 60ml
Chickpeas - 240g
Cooked Chopped Tomato - 400g
Coconut Cream - 400ml
Grated White Cheddar - 250g
Fresh Coriander - 15g
Raita - 170ml
Woolies Products in this dish
