Curry Fries with Miso Gravy

Serves 2


If you ever get cravings for poutine or fries and gravy but don’t want to blow the calorie bank, you’re in luck. These loaded curry sweet potato fries with miso gravy by Kelly are going to knock your socks off. The gravy is unlike anything you’ve ever had and it will become your new favourite healthy comfort food.




For the loaded fries:

    • 1 lb. / 450 g sweet potatoes
    • 1 1/2 tbsp. olive oil
    • 2 tsp. curry powder
    • 3 cloves garlic, lightly smashed
    • Sea salt + pepper, to taste
    • 1/2 cup cooked black beans
    • 1-2 green onions, sliced thin


For the gravy:

    • 1/2 cup + 2 tbsp. homemade vegetable stock, divided
    • 1 tbsp. fresh thyme leaves 
    • 2 tsp. hot sauce
    • 1 drop maple syrup
    • 1 tbsp. olive oil
    • 1 tsp. balsamic vinegar
    • 2 tsp. white miso paste
    • 1 tbsp. whole spelt flour OR 2 tsp. arrowroot powder OR 2 tsp. tapioca power
    • Fresh ground black pepper


This recipe is part of the amazing Kelly’s Dream Paleo Week.




  1. Preheat oven to 400F / 210 C. Line a baking sheet with unbleached parchment paper and set aside. Get a medium saucepan on the stovetop ready to make the miso later.
  2. Cut the sweet potatoes into batons. Toss them in a large bowl with 1 1/2 tbsp. olive oil, curry powder, garlic cloves, salt and pepper. Arrange the mixture on the baking sheet in a single layer, spacing them out as much as you can to achieve the optimal crisp. Remember to include the garlic!
  3. Place the tray of fries in the oven and roast for 15 minutes. Take the fries out, carefully remove the garlic cloves and place them on a cutting board.
  4. Move the fries back in the oven for another 15-20 minutes or until crispy. Once the garlic is cooled a bit, roughly chop the cloves up and place them in your saucepan on the stovetop. 
  5. Make the gravy. In the saucepan, combine the garlic, 1/2 cup vegetable stock, thyme, hot sauce, maple syrup, olive oil, and balsamic vinegar. Give it a good stir and bring up the heat to medium-low (not boiling to avoid killing the miso’s beneficial bacteria).
  6. In a small bowl, whisk the miso, remaining 2 tbsp. vegetable broth, and spelt/arrowroot until smooth. Add this mixture to the lightly simmering stock mixture in the saucepan. 
  7. Whisk the gravy in the saucepan until thickened to your preference, about 4 minutes. Take it off the heat, strain it if you’d like, and pour it over the fries, black beans, and green onions in a serving bowl. Dive in.


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