Fully Loaded Chilli Fries

A totally delicious chilli on a bed of crispy rosemary fries. And finished with all your favourite toppings.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F. Put the fries and rosemary on a large baking tray along with generous pinches of salt and pepper, and a generous drizzle of olive oil. Give everything a stir with your hands, then set to one side ready to pop into the oven later. 

   
2. 2

   Meanwhile, heat a little olive oil in a large saucepan on a medium heat. Add the onions and fry for 10 minutes. Meanwhile brush any dirt off the mushrooms and either put them into a food processor and blitz them until fine (like mince) or dice them finely with a knife. Set the mushrooms to one side for later. 

   
3. 3

   Add the garlic, ginger and half the green chilli to the saucepan and fry for 2 minutes.

   
4. 4

   Now pop the fries into the oven and bake for 40 minutes.

   
5. 5

   Add the cumin and smoked paprika to the saucepan, and fry for 2 minutes. Then add the minced mushrooms and fry for 10 minutes. Add the kidney beans and lentils, along with the tinned tomatoes and pinches of salt and pepper. Bring the chilli to the boil and simmer for 30 minutes with the lid off, then taste and season with salt and pepper to perfection.

   
6. 6

   Once the fries are golden brown, remove them from the oven. To serve, spoon the chilli all over the fries, then top with a few spoonfuls of vegan yoghurt followed by the red onion, avocado, coriander leaves and the rest of the green chilli. Finally, sprinkle with the red chilli. Now get stuck in!