|10 min||30 min||1|
|1 medium potato||Sweet potato|
|1 tsp||Salt (to taste)|
|1 tsp||Cayenne pepper (to taste)|
|1 tsp||Black pepper (to taste)|
|2 tbsp||Coconut milk (full fat, refrigerated)|
|1/4 tsp||Turmeric, ground|
|1/8 tsp||Cardamom, ground|
|1/8 tsp minced||Ginger root|
|1/8 tsp||Garlic salt|
Preheat oven to 400F.
Cut the potatoes into fries and season them. Bake for 25-30 minutes, or adjust time if you cut your fries a different size from the picture. Take them out halfway through to flip/toss them.
In the meantime, prepare the curry sauce. Take the can of coconut milk out of the fridge. Slowly turn it over and open it from the bottom. The thick stuff will be sitting right at the top that way. Scoop up the needed amount and mix in the rest of the ingredients.