Nachos w/ Multicolored Potato Curry & Sprouts
These Curry Nachos consist of multicolored potato curry, Florida avocado dip with Greek yogurt and walnuts, cheddar cheese, and sprouts. Feel free to mix and match in your own leftovers or utilize this fun way to eat leftover curry of your own!
Equipment
- Sheet Pan
- Oven
Ingredients
Potato Curry
- 1 c. peanuts unroasted, unsalted
- 1 tomato quartered
- 3 cloves garlic minced
- 1 tbsp. ginger fresh, minced
- 2 habaneros minced
- 2 jalapeños minced
- 1 knob onion diced
- 1 tsp. turmeric fresh, minced
- 2 limes juiced
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. curry powder
- dash salt
- dash pepper
- 3 cans coconut milk
- 16 oz. tofu firm or extra firm
- 1-2 tbsp. high heat oil
- 100 g. vermicelli rice noodles (~1/2 package)
Avocado Dip
- 3 Florida avocados
- 3 cloves garlic
- 3 limes juiced
- 3/4 c. Greek yogurt
- 1 c. walnuts
- 2 tbsp. olive oil
- dash salt
- dash pepper
Nachos
- 1/2 c. curry
- ~2 handfuls tortilla chips
- dollop avocado dip (optional, or sour cream)
- dollop sprouts
- dash salt
- dash pepper
Instructions
Prepare Ingredients
- This Curry w/ Multicolored Potatoes, Peanuts, & Sprouts recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about 20 minutes to toss together and then 4 hours to cook down.
- I also topped these nachos with Florida Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
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 toppings 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 cheese.
- Bake for 15 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 avocado dip, sprouts, and a dash of salt and pepper.
- 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
- 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.