I’m about to embark on a low carb diet and I’m already feeling really sad about giving up potatoes. I don’t even eat potatoes that often, but I just want to know that a big basket of French fries will be there for me when I need it most.
Even though potato fries may be off the menu for a while, there’s still veggie fries. While some veggie fries taste like disappointment and broken dreams (I’m looking at you, soggy zucchini fries!), there are other veggie fries that are—dare I say it?—pretty darn good.
And carrot fries are at the top of the list. When they’re thinly cut, tossed with oil, and baked at a high temperature, they come out of the oven crispy and brown.
Carrots have all kinds of health benefits, which we’ve written about before. These fries also get a boost from curry powder; the main ingredient in curry powder is turmeric, an anti-inflammatory superstar.
Because emerging research suggests that inflammation is the root of many diseases, it’s beneficial to incorporate turmeric into your meals whenever you can. Coriander, another spice found in curry powder, has antibacterial properties that keep your immune system humming.
You can’t have fries without a dipping sauce; ketchup and curry pair together better than you’d expect, but I think these carrot fries go particularly well with this vegan cilantro lime cashew mayo from Connoisseurus Veg.
Crispy Curry Garlic Carrot Fries
- 6 large carrots peeled and sliced into thin fries
- 1 tablespoon grapeseed oil
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- Sea salt to taste
- Preheat your oven to 425º F.
- Place the carrot sticks in a large bowl. Add the olive oil, curry, and garlic powder. Stir until the carrot fries are well-coated.
- Line a baking sheet with parchment paper. Place the carrot fries on the baking sheet in a single layer.
- Bake the fries for about 20 minutes. When the fries are browned and crispy, remove from the oven. Sprinkle with sea salt before serving.