Derika and I went to Ireland in 2008 and had the time of our lives. We started in Dublin and road tripped the whole southern half of the country, stopping wherever our little hearts desired or whenever we got thirsty. Let’s just say there was a lot of Jameson and Guinness consumed…
Being a vegetarian, I was worried that I would have a hard tome finding things to eat in Ireland. As I suspected, Ireland was not super duper vegetarian friendly, but I manage and was actually able to find a decent amount to eat. A couple of things that really stand out in my mind was the amazing vegetable soup served with brown bread and the pounds and pounds of curry sauce and chips that I consumed. I still daydream about that curry sauce!
For St. Patrick’s Day this year, my Irish friend Tori and I went to Molloy’s Irish Pub in NYC, for some Guinness and some curry and chips. Somehow we managed to squeeze into a seat at the bar, where I got to order Tori her first Irish car bomb. This girl right here is a TRUE friend 😉 The bar was slammed, but we decided to brave it and order curry and chips to go with our Guinness. We waited forever, but we eventually got our chips, and to our delight they were amazing! I am so going back to Molloys for these chips!
Of course right when our chips arrived, the bar went ALL St. Patrick’s Day on us and decided it was the perfect time to have a small person dressed as a leprechaun hop onto the bar, I know so weird right!? This leprechaun then proceeded to run up and down the bar dumping shots of Jameson into everyone’s mouth while jumping over our lovely curry chips. It was so bizarre, disturbing, and very challenging to try to eat our chips while all of this was happening.
We ended up having a blast and somehow managed to walk out of there alive! But of course I dreamt about leprechauns and curry chips that whole night. I woke up the next day wondering if I would be able to create my own curry chips at home minus the leprechaun…Hmmmmmm.
The other day I invited Tori over for my famous Vegetarian Philly Cheesesteaks. Since I had a real live Irish person coming over, I thought that it would be a great opportunity to try to whip up some curry fries as an appetizer. This is what I ended up coming up with and it has the Irish stamp of approval from Tori. 😉 Don’t let the list of spices intimidate you, I was able to scrounge up all of these from my spice cabinet, and if you don’t have some of them, they are super easy to find at the store.
- 2 TBS Ghee, or Canola or Vegetable Oil
- 1 C Onion, peeled and diced
- 1 large apple, peeled and diced
- 3 Cloves Garlic, minced
- 1 Inch Ginger, minced
- 2 TBS Mild or Medium Curry Powder
- 1 Tsp. Turmeric
- 1 Tsp. Ground Cumin
- 1 Tsp. Ground Coriander Seeds
- 1 Tsp. Ground Cinnamon
- 2 TBS Gluten-Free Flour
- 1-2 C Vegetable Stock
- 1 Tsp. Bragg’s Liquid Aminos or Tamari
- 1 Tsp. Turbinado Sugar
- 1 TBS Tomato Paste
- Salt and Pepper, to taste
- In a small bowl prepare your spice blend by adding the curry powder, turmeric, cumin, ground coriander seed, and cinnamon, and set aside. (I used a medium yellow curry powder, because I like my food to have a little kick.) Look how pretty it looks!
- Add the ghee or oil to a large skillet over medium high heat. Add the onions and sauté for 7-10 minutes to caramelize them a bit.
- Add the peeled and diced apple to the pan and sauté for another 5 minutes.
- Toss in the minced garlic and ginger and stir.
- Add the aromatic spice blend and stir.
- Mix the spices, onions, and garlic together as they cook for another two minutes, so that all of the flavors can get to know each other and become friends.
- Add the gluten-free flour or your sauce thickener of choice. Cook it over medium heat for two minutes, stirring frequently being careful not to let the flour burn to the bottom of the pan.
- Gradually add the veggie stock stirring constantly. Scrape the bottom of the pan as you mix everything together. Bring it to a boil, and then reduce the heat to simmer the sauce.
- Then add the tomato paste and a teaspoon of Braggs or tamari, to add a little sass to the sauce. Mix everything together and let simmer for 5 minutes.
- Turn off the heat and let the sauce cool a little bit before you blend it. If you don’t have time to cool off your sauce before you blend it, just use extra care and make sure you hold the blender lid down. You don’t want a volcano mess to erupt into your kitchen.
- I ran mine thought my Vitamix, and it only took about a minute to get a smooth consistency. Adjust your blending time based on what type of device you use to blend your sauce.
- Return the sauce to the pan and turn the heat back on low. Bring it to a simmer while you are getting your chips ready for the sauce.
- You’re ready to serve your curry sauce with your chips or fries. You can make your own fries (recipe coming soon) or you get a higher quality store-bought variety. I am currently obsessed with these fries that are made by Kettle Chips. I found them at Whole Foods Market. They are so good!
Prepare your fries and either serve the curry over the fries or with the curry on the side and eat the living crap out of it.