Spiced crispy roasted potatoes with tasty curry sauce/ how to make spicy crispy roasted potatoes

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and still creamy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is generally less expensive.

Peel about 5 potatoes.

Chop the potatoes into even-sized pieces.

Wash the potatoes and cover them with water.

Crush in 1 veggie stock cube into the water and stir.

Preheat the oven to 200°C (about 425°F).

Cook the potatoes in the water for 10 minutes, then drain them for a few minutes.

In a bowl, add some oil, 2 teaspoons of Chinese five spice, 2 teaspoons of white pepper, and 1 teaspoon of chili flakes, then stir to combine.

Coat each potato with the spicy oil mixture.

Spread the potatoes on a baking sheet, ensuring enough space between each one for crispiness.

While the potatoes are cooking, finely chop 1 onion for the curry sauce.

Heat oil in a pan and fry the onions until soft and light in color, which takes a few minutes.

Add 1 teaspoon of crushed garlic to the onions and cook for a couple of minutes.

Stir in 1 teaspoon of white pepper and 1 teaspoon of ground turmeric.

Add 2 tablespoons of curry powder and 2 tablespoons of Chinese five spice, then stir well.

Pour in 300 milliliters of vegetable stock and add 2 tablespoons of soy sauce.

Mix 2 tablespoons of corn flour with 50 milliliters of cold water, then stir this mixture into the sauce.

Increase the heat and add boiling water if the sauce thickens too much, adjusting until happy with the consistency.

Once the potatoes are crispy, add the sliced peppers and a little more oil, then return to the oven for 10 minutes until the peppers are soft.

Serve the crispy spiced potatoes drizzled with the thick curry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens