Loaded Korma Fries

Loaded Korma Fries

Okay, we are genuinely obsessed with these right now. Loaded Korma Fries are what happens when a Friday night fakeaway craving meets a proper homemade curry sauce, and honestly they're one of the most crowd-pleasing things we've made in ages. You get crispy golden wedges piled high with a creamy, fragrant cashew korma sauce that's rich and warming in all the right ways. It's the kind of dish you make once and then find yourself thinking about for the rest of the week. Make these tonight, you will not regret it.

Cook: 30 min
Serves 2

Before You Start

  • Preheat oven to 200°C (or prepare air fryer)
  • Large baking tray lined with parchment
  • Blender
  • Soak cashews for 15 minutes in boiling water

Ingredients

  • 500g potatoes
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 100g cashews
  • 1 x 400g can of coconut milk
  • 100ml water
  • 2 tbsp olive oil
  • 2cm piece of fresh ginger
  • 3 cloves of garlic
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 lime
  • ½ onion
  • 1 green chilli
  • 10g fresh coriander

Method

1

Cook the fries

  • Slice the potatoes, skin on into wedges and place on the baking tray
  • Drizzle over the olive oil, garlic powder, smoked paprika, salt and pepper
  • Mix to coat the potatoes and spread them out in one layer on the tray
  • Bake for 40 mins or place in the air fryer for 20 minutes, turning half way until cooked through and golden
2

Prep the veg

  • Peel and dice the onion
  • Soak the cashews for 15 minutes in boiling water
  • Peel and mince the garlic and ginger
  • Finely slice the green chilli
  • Pick the coriander leaves and roughly chop
3

Make the korma sauce

  • Drain the cashews and place in a blender with the coconut milk and water
  • Blend until smooth
  • Heat the olive oil in a frying pan over a medium heat
  • Add the garlic and ginger and cook for 2 minutes, then add the curry powder, turmeric and cumin with 2 tbsp of water and toast for 1 minute until fragrant
  • Stir through the coconut cashew cream and bring to a simmer to warm through
  • Squeeze in the lime and taste to season with salt and pepper
4

Load up the fries

  • Transfer the fries to a plate
  • Spoon over the korma sauce and top with the diced onion, green chilli and coriander

Tips & Variations

  • Air fryer tip: We find the air fryer gives you the crispiest fries by far. 20 minutes, flip halfway, and they come out golden and perfect every time. Trust us on this one.
  • Make the sauce ahead: The korma sauce actually gets better if you make it a day in advance and let the flavours develop overnight. Just reheat gently and add a splash of water if it thickens up too much.
  • Toppings make it: Don't skip the garnishes. Fresh coriander, a drizzle of mango chutney, and a few sliced green chillies on top take this from great to absolutely next level.

Why This Works

The trick here is the cashew base for the korma sauce. Soaking them first makes them blend up into something incredibly creamy and luxurious, without any dairy at all. It coats the fries in a way that feels totally indulgent, and the spiced wedges underneath give you that seasoned chip shop energy that makes every mouthful brilliant.