When you think of curry, one of the last things that you likely think of are it in combination of nachos! And I will admit that curry in nachos is by no means a traditional meal. Let alone chocolate curry nachos with saffron rice and avocados! But sometimes the oddest of combinations make fore the best meals.
I'm nothing if not an adventurous eaters. And, since nachos and burritos are one of my favorite foods. They often make an unexpected cameo in my menu lineup. I like to think of this more as an opportunity than an impediment, though. Just because we don't often make things in combination, doesn't mean that we shouldn't! And spontaneous meals where you just figure out how to make it work can be a lot of fun. It's like the mystery box challenge of, "What is in my kitchen at this moment and what gourmet fusion recipe concoction can from for it?"
So, break out of the box! Go rogue. Figure out what tastes good without the traditional boundaries of what food is "supposed" to look like. And embrace your chocolate and avocado side! Which I do actually cook with in desserts like Vegan Chocolate Mousse. So, as farfetched as this might sound, it's not really that bizarre.
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Variations of Curry Nachos
This particular nacho recipe combines chocolate curry, saffron rice, and avocados. Although I make something similar to this all of the time. With meals ranging from other types of Thai-style curries to more Ethiopian-style lentils and sautéed spinach. It's amazing how a few tortilla chips, a mixture of leftovers, and some cheese and sour cream (or Greek yogurt), really makes a difference! A great late night snake or lazy day meal to throw together when you still want to eat well.
Chocolate curry nachos might not be the most traditional thing that you've ever made, but meals don't need conventionality to be delicious! And the combination of chocolate and avocados is one of my favorite. Paired with coconut curry and a little kick of habaneros? This sweet and savory meal is sure to impression all of your fusion lovers.
Cook Chocolate and Calabaza Squash Curry. This takes several hours to cook and should be done at least the day before. It primarily consists of calabaza, tofu, chocolate, and coconut milk.
Cook Saffron Rice. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose. This one primarily consists of saffron, red onion, garlic, and habaneros.
Cook Nachos
Preheat oven to 350 degrees Fahrenheit.
Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
Spread curry and rice evenly across the tortilla chips.This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
Sprinkle with white cheddar cheese.
Top with a couple dollops of Greek yogurt or sour cream.
Bake for 10 minutes, or until the cheese melts and the chips begin to toast.
Serve
Once the nachos are done cooking, remove from the oven and top with hot sauce of choice.
Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
You can add sour cream, or Greek yogurt, either before or after cooking. I oscillate between the two. A high quality sour cream that melts into the nachos as they cook is incredibly delicious. However, sometimes it's nice to have a cold sour cream to dip the chips into. Particularly when they're both spicy and hot out of the oven.
For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.
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