So here’s another little idea for sneaking in some extra vegetables but to also feel like your having something a little naughty. It’s simple, it’s quick and it tastes yummy!
For the chips I simply peeled the potatoes and cut into chunky chips (chip shop style). I then par-boil them for about 5 mins til outside is slightly soft but still firm on inside. Drain them and allow to cool right down. So next we need to fluff up the outsides a little, to do this return to the pan and shake lightly. I personally use an Actifry to cook mine (my favourite kitchen gadget) but if you don’t have one you will need to spray a baking tray with frylight. Spread chips out evenly and spray thoroughly with frylight, my motto is squirt until your hand hurts, haha!
Pop into pre-heated oven (220° fan oven) and cook for roughly 30 mins or until crispy and golden. Turn part way through cooking if necessary. I think the two key things for getting great chips is 1. not over boiling them and 2. Make sure you leave them long enough to cool properly and get rid of the moisture.
I’m a bit of a throw it in chef so no exact recipe for the curry sauce. But what I did was fry off some onion and celery until softened and added a tin of chopped tomatoes and some extra water. I then added curry powder, turmeric, garlic, cumin and a bit of sweetener. Just added the qauntities to taste (curry powder being the most). I then just blitzed the lot down thoroughly. It made a generous 4 portions.
I served in a little dip pot to get the full ‘chippy’ feel about it, but could be served poured over the top. Xoxo
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