PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds.
Doused in a butter chicken gravy, minus the chicken, these crispy potato with cheese curds have just taken vegetarian poutine to the next level.
A vegetarian poutine is made easily with a butter chicken gravy, but no chicken. Baked fries + cheese curds + delicious gravy = heaven.
Take a pile of fries loaded with cheese and smothered in gravy .. how could you beat that? Turns out that if you want the best poutine ever you should smother the fries in butter chicken gravy. 
I wish I could say I was the genius who thought of this killer combo first. I was inspired by a little pub in Whistler Village. A few weeks ago, my handsome man and I went for some après snowboard burgers and we found butter chicken poutine on the menu. We didn’t order it (crazy, I know!) but it’s been spinning around in my head ever since.
The recipe starts with hand-cut fries that are baked until crispy. While the fries are in the oven, you make an easy butter chicken sauce (minus the chicken) that you use in place of the traditional gravy. Once the fries are crispy you cover them in cheese curds and smother them in the butter chicken gravy. Eat. Repeat. Repeat. Repeat.
Plus, I love cooking with potatoes. I love how easy they are to make, and how versatile they are. When we’re in a hurry I’ll make quick, smashed potatoes as a side, but if we’re entertaining I’ll turn them into duchess potatoes or smoky roast potatoes.
The US Potato Board is calling them the 9th Wonder of the World … I think it’s a great name! Check out their site for some more healthy and nutritious potato recipes:
For another delicious potato recipe, try these Bombay Spiced Potatoes:
Butter Chicken Gravy Poutine
- Total Time: 71 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Crispy potatoes and cheese curds get a flavor boost with a rich, vegetarian butter chicken gravy. The perfect comfort food!
Ingredients
- 4 medium russet potatoes (1 kg) russet potatoes
- 1 teaspoon grapeseed oil
- 1 teaspoon sea salt
- 2 teaspoons corn starch
- 1 cups (237 ml) cheese curds
- 1 yellow onion
- 1 1/2 teaspoons chopped ginger
- 3 garlic cloves
- 1 1/2 teaspoons garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon fenugreek
- 1/4 teaspoon chili powder
- Seeds from 2 cardamom pods
- 14 ounce (397 g) can of crushed tomatoes
- 1 tablespoon almond butter
- 1 tablespoon dairy or coconut cream
- 1-2 tablespoons brown sugar
- 1 tablespoon plain yogurt
- Sea salt
Instructions
- Preheat your oven to 400°F (204°C).
- Line two 11×13 baking sheets with parchment paper.
- Rinse the fries well under cold running water, dry them with a clean dish towel, place them in a large bowl, and pour the oil and salt over them. Mix with your hands.
- Add the cornstarch and toss to coat the fries.
- Lay the fries on the prepared baking sheets in a single layer, ensuring there is space between each fry for even crisping.
- Bake for 40 minutes at 400°F (204°C), turning halfway through.
- Make the butter chicken gravy while the fries cook.
- Once the fries are crispy, place them on a plate, cover with cheese curds, and pour the gravy over top.
- Serve immediately.
To make the butter chicken gravy
- Add grapeseed oil to a medium pot over medium-high heat. Add onions and cook, stirring frequently, until brown (about 10 minutes).
- Add ginger and garlic; cook for 1 minute.
- Add garam masala, turmeric, coriander, cumin, fenugreek, chili powder, and cardamom seeds. Stir until fragrant (about 1 minute).
- Add crushed tomatoes and ½ cup of water; scrape the bottom of the pot to remove brown bits.
- Bring to a boil, reduce heat, and simmer for 15 minutes.
- Pour the sauce into a blender and blend until smooth. Be careful of steam.
- Return sauce to the pan and stir in the remaining ingredients. Taste and adjust salt as needed.
- Keep warm on low heat until the fries are ready.
Notes
- For extra crispy fries, consider parboiling the potatoes for 5-7 minutes before baking.
- If you don’t have cheese curds, shredded mozzarella or cheddar cheese can be used as a substitute.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 56 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 15
Frequently Asked Questions
Can I use frozen fries instead of hand-cut fries for this recipe?
Yes, you can use frozen fries, but make sure to bake them according to the package instructions until crispy before adding the cheese curds and gravy.
What can I substitute for cheese curds if I can’t find them?
If cheese curds are not available, you can substitute them with shredded mozzarella or cheddar cheese, but the texture will be different.
How do I make the butter chicken gravy without chicken?
To make the butter chicken gravy without chicken, simply follow the recipe for the butter chicken sauce, omitting the chicken and using a blend of spices like garam masala, turmeric, and cream for flavor.
