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Ingredients
- 3 large sweet potatoes
- For the curry sauce:
- 1tbs coconut oil or olive oil
- 1 small onion, diced
- 340g cubed mango, frozen is fine
- 1tsp garam masala or curry powder
- 3tbs coconut milk
- 1tbs soy sauce
- 2tbs fresh coriander leaves, chopped
- Juice of ½ lime
- 1tsp flaked sea salt
- 1tsp nigella seeds
- 1tsp sesame seeds
- Preheat the oven to 200 degrees. Peel or scrub the sweet potatoes and cut into long chips. Try to make them all the same size/thickness so that they cook evenly. Line two trays with greaseproof paper and arrange the fries in a single layer, well spaced out so they don’t steam. Bake for 10 minutes, then check the fries and rotate the trays or turn the chips. Bake for a further 10 minutes.
- Meanwhile sauté the diced onion in the coconut oil until soft. Add the mango and place the lid on. Simmer on low until the mango is soft and you are able to crush it with the back of a spoon. Add the garam masala and stir. Cook for a minute to toast the spices before adding the coconut milk, soy sauce and coriander leaves. Leave to cool then add the lime juice and blitz with a stick blender until smooth. Taste for seasoning.
- Mix the sea salt, nigella seeds and sesame seeds together and scatter them over the fries. Serve with a bowl of the curry sauce for dipping.
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