Curry Lime Fries with Curry Sriracha Mayo. Delicious, vegan, and so addictive! These fries are such a good appetizer idea or great as a side dish.
The combination of the crispy fries with the lime and curry flavour along with that vegan curry sriracha mayo is a total "must-fry"!
These curry lime french fries are very easy to make and hopefully you have all the ingredients in your pantry!
I love making this curry lime fries recipe when I'm craving french fries with a twist. It'll sure impress your guests or family and you may need to make more if everyone is a fry lover!
Other recipes you may like!
Kimchi Fries
Kimchi Sweet Potatoes Fries
Fries Supreme
Curry Lime Fries
Vegan Currywurst Fries
Garlic Roasted Fries with Sriracha Mayo
For this recipe
You'll need the following ingredients for my curry lime fries:
Fries:
- 9 organic russet potatoes sliced into fries (1 cm thick)
- 3 tbsp avocado oil
- 1 tsp sea salt
- ½ tsp curry powder
- ¼ tsp sea salt
- Juice of ½ lime
Curry Sriracha Vegan Mayo:
- ½ cup vegan mayo
- 1 tbsp sriracha sauce can be omitted if you prefer no spice
- ½ tsp curry powder
- 1 tsp garlic powder
- Juice of ½ lime
- Garnish: ¼ cilantro chopped
How to make this
- Preheat the oven to 450 degrees F. Peel and slice potatoes into fries that are 1 cm thick. Lay them on a lined baking sheet. Drizzle avocado oil and sea salt over top. Massage oil and salt into fries. Bake 30-35 minutes, flipping them halfway through, until golden brown
- Meanwhile, in a bowl whisk together vegan mayo, sriracha sauce, curry powder, garlic powder and lime juice. Set aside.
- After fries have finished baking, while hot quickly add them to a large mixing bowl and toss the fries with curry powder, sea salt, and lime juice until coated. Pour them onto a large plate.
- Drizzle Curry Sriracha Mayo and top off with fresh chopped cilantro. Serve and enjoy!
About EarthFresh
I’ve teamed up with my friends at EarthFresh to bring you this cilantro lime fries with curry. I am using their organic Russet Potatoes that are best for baking or making French fries. I really enjoy the taste of their potatoes and that they last longer due to the light blocking technology in their 100% recyclable potato bags. Their light blocking technology shades the potatoes from fluorescent lighting in grocery stores.
What happens if your potatoes are exposed to fluorescent light for more than 12 hours?
The potato will become toxic with a natural substance called Glycoalkaloid. The greener the potato, the more likely it is to contain high levels of glycoalkaloids. We are exposed to low-levels of this naturally occurring substance through certain foods and low level consumption does not pose a safety concern to humans, however, undesirable health effects can result from higher intake of glycoalkaloids.
How to Minimize Exposure to Glycoalkaloids in Potatoes?
- Do not eat raw or cooked potatoes that taste bitter or cause a burning sensation in your mouth
- Store potatoes in a cool, dry, dark environment
- Cut away any parts of the potato that show signs of greening, physical damage (cuts or bruises), rotting, sprouting. In severe cases, discard the entire potato.
- Peel skin from potatoes.
Disclaimer: Thank you to EarthFresh for sponsoring this recipe post!
Give it a try!
Well I hope you give my Curry Lime Fries with Curry Sriracha Mayo recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this my curry cilantro lime french fries, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my fries recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
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Curry Lime Fries with Curry Sriracha Mayo
Equipment
Ingredients
Fries:
- 9 russet potatoes sliced into fries (1 cm thick)
- 3 tbsp avocado oil
- 1 tsp sea salt
- ½ tsp curry powder
- ¼ tsp sea salt
- 1 tbsp lime juice
Curry Sriracha Vegan Mayo:
- ½ cup vegan mayo
- 1 tbsp sriracha sauce optional
- ½ tsp curry powder
- 1 tsp garlic powder
- 1 tbsp lime juice
- ¼ cup cilantro optional
Instructions
- Preheat the oven to 450 degrees F. Peel and slice potatoes into fries that are 1 cm thick. Lay them on a lined baking sheet. Drizzle avocado oil and sea salt over top. Massage oil and salt into fries. Bake 30-35 minutes, flipping them halfway through, until golden brown
- Meanwhile, in a bowl whisk together vegan mayo, sriracha sauce, curry powder, garlic powder and lime juice. Set aside.
- After fries have finished baking, while hot quickly add them to a large mixing bowl and toss the fries with curry powder, sea salt, and lime juice until coated. Pour them onto a large plate.
- Drizzle Curry Sriracha Mayo and top off with fresh chopped cilantro. Serve and enjoy!
Serving your beautiful homemade fries with the curry sriracha mayo is so perfect. This is one temptation not worth resisting!
These were SO delicious! I will be making this again. I love the curry and the lime together.