Description
Doused in a butter chicken gravy, minus the chicken, these crispy potato with cheese curds have just taken vegetarian poutine to the next level.
Ingredients
Scale
For the poutine:
- 4 medium russet potatoes (scrubbed and cut into ¼ inch strips (no need to peel them))
- 1 teaspoon grapeseed oil
- 1 teaspoon sea salt
- 2 teaspoons corn starch
- 1 cup cheese curds
For the butter chicken gravy:
- 1 teaspoon grapeseed oil (or another neutral flavoured oil)
- 1 yellow onion (roughly chopped)
- 1½ teaspoons chopped ginger
- 3 garlic cloves (crushed)
- 1½ teaspoons garam masala
- ½ teaspoon ground turmeric
- ½ teaspoon coriander (ground or seeds)
- ½ teaspoon cumin (ground or seeds)
- ¼ teaspoon fenugreek (ground or seeds)
- ¼ teaspoon chili powder
- Seeds from 2 cardamom pods
- 1 – 14– ounce can of crushed tomatoes
- 1 tablespoon almond butter
- 1 tablespoon dairy or coconut cream
- 1–2 tablespoons brown sugar (to taste)
- Optional: 1 tablespoons plain yogurt
- Sea salt (to taste (I like about 1 teaspoon))
Instructions
- Preheat your oven to 400 degrees. Line 2 – 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 top and mix them together using your hands. Add the corn starch and toss so that each of the fries are coated.
- Lay the fries on the prepared baking sheet in a single layer. Make sure there is a little room between each fry so they crisp well. Bake in the oven for 40 minutes, turning halfway through.
- Make the butter chicken gravy while the fries cook.
- Once the fries are crispy, place them on a plate and cover them with cheese curds. Pour the gravy over top and serve right away.
To make the butter chicken gravy:
- Add the grapeseed oil to a medium sized pot over medium-high heat. Add the onions and cook, stirring frequently, until they are quite brown, about 10 minutes. Add the ginger and garlic and cook for 1 more minute.
- Add the garam masala, turmeric, coriander, cumin, fenugreek, chili powder and cardamom seeds to the pan and stir until fragrant, about 1 minute. Add the crushed tomatoes and ½ cup of water and scrape the bottom of the pot to remove any brown bits. Bring the pot to a boil then reduce the heat and let it simmer for 15 minutes.
- Pour the sauce into your blender and blend on high until smooth. Be careful as the steam from the hot liquid can push your blender lid off. Return the sauce to the pan and stir in the remaining ingredients. Taste and salt as needed.
- Keep warm on low heat until the fries are ready. Once the fries are crispy top them with the cheese curds and pour the butter chicken gravy over top. Serve immediately.
- Category: Appetizer, Main