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Super Fly Chilli Fries
- 8 large potatoes (we use maris piper)
- Very hot oil (peanut oil is great for flavour if you can get it)
- 2 tbsp olive oil
- 2 red onions (finely chopped)
- 3 cloves garlic (minced)
- 2 red peppers (chopped)
- 2 red chillies (finely chopped)
- 1 tbsp ground coriander
- 1 tbsp cumin
- 1 tbsp cayenne pepper
- 1 tbsp smoked paprika
- 1.5 cups cherry tomatoes
- 1 cup seitan steak strips
- 1/2 cup red wine (make sure it’s vegan)
- 2 tbsp tomato puree
- 1 tin mixed beans (drained)
- 1 tin chopped tomatoes
- 3 sweet potatoes (peeled, cubed & roasted for 30 mins)
- 2 squares dark chocolate
- Coconut Yoghurt
Spiralize your potatoes, & then pat them down with kitchen roll to take off the excess moisture (this is an important stage - if you don’t pat down the potatoes they moisture will make the oil bubble aggressively - which can be very dangerous).
Fry the curly fries in batches until they’re golden brown then set them down on some kitchen roll so the excess oil soaks off.
Heat the olive oil in a pan, add the onions & cook them until they’re translucent.
Add the garlic & cook that until you’ve released the aroma.
Add the red peppers, red chillies & stir them round until they begin to soften.
Add the spices & stir them in so everything is well covered & the colour from the spices has soaked in too.
Add the cherry tomatoes, seitan steak strips & stir them round until they’re warm.
Add the red wine (if you don’t want to use red wine, use tomato sauce) & stir it in so the liquids have all mixed together.
Add the tomato puree, beans, chopped tomatoes, sweet potato cubes & mix them all together so your chilli looks like it’s really taking shape.
Add the dark chocolate & stir that in to the chilli until it’s melted - this might seem like an odd ingredient to use but trust us, it makes a massive difference to the richness of the flavour.
Turn the heat down, put the lid on your pan & let the chilli simmer - this will let all the flavours combine nicely & soften all the vegetables (be sure to stir the chilli every couple of minutes so it doesn’t burn on to the bottom of your pan)
Serve immediately on top of the curly fries & top with guac, coconut yoghurt & cilantro (unless cilantro tastes like dishwater to you)