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Sweet Potato Fries with Curry Beetroot Sauce and Homemade Tomato Sauce


This Sweet Potato Fries with a curry beetroot and tomato sauce recipe is 100% vegan and 200% tasty. Starting out with cooked beetroot and tomato sauce and kept adding spices to lift up the beetroot and tomato salsa to a combination specially by adding curry that goes amazingly well with the sweet and crunchy taste of the sweet potato fries. Hope you'll try them out and let us know if you liked it.

Keep safe and keep healthy my foodie friends!

Ingredients for the fries

  • Sweet potatoes

  • Sunflower oil

Ingredients for the homemade tomato sauce

  • 3 tbsp tomato paste

  • 1 clove garlic

  • 1 small onion

  • Oregano

  • Salt

  • Pepper

  • 1 tsp Paprika powder

  • Pinch of chili

  • 1 tsp Agave syrup

  • 1 tsp apple vinegar

  • 1 tsp Olive oil

  • 4 tbsp water

Ingredients for the curry beetroot sauce

  • 1,5 cooked beetroot

  • 1/2 cup homemade tomato sauce

  • 1 tbsp pasata

  • 1/4 tsp salt

  • 1 tsp curry

  • 1 tsp garlic powder

  • Pinch pepper

Preparation for the fries

1. Wash and or peel the sweet potato, you can eat the skin so you don't need to peel it. Cut them into long fries, about 1 cm thick.

2. Heat up the sunflower oil to around 160 degrees. Fry the sweet potato fries until they start coloring a bit brown and feel crisp on the outside and soft on the inside.

3. Season with some sea salt and serve hot.

Preparation for the homemade tomato sauce

1. Heat up the olive oil in a small cooking pot and glaze the onions, add the garlic.

2. Then add first the apple vinegar, next the tomato paste, 4 tbsp of water, the oregano, the chili and the paprika powder.

3. Cook up for a minute. Mix it really well and add a tiny bit of Agave syrup to give it a bit of a sweet and sour twist.

4. Serve all 3 recipes together and I promise it's the perfect snack & dip for any occasion.

Preparation for the curry beetroot sauce

1. Simply put all ingredients together and mix it till you get a nice saucy structure.

2. Cook in low fire for 20 min for the flavors to mix better.

3. When done, let it cool in the fridge.

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