Veggie Massaman Poutine Style Loaded Fries

Name: Veggie Massaman Poutine Style Loaded Fries with Cheddar and Coriander
Total time: 35 min
Yield: 2
Cuisine: Fusion cuisine
Ingredients: 700 grams Potatoes; 1 unit(s) Onion; 1 unit(s) Bell Pepper; 1 unit(s) Carrot; 2 unit(s) Garlic Clove; 1 sachet(s) North Indian Style Spice Mix; 50 grams Red Thai Style Paste; 180 milliliter(s) Coconut Milk; 10 milliliter(s) Soy Sauce; 80 grams Mature Cheddar Cheese; 1 bunch(es) Coriander; 1 tsp Sugar; 100 milliliter(s) Water for the Curry

with Cheddar and Coriander

4.5(87)

Mimi MorleyUpdated on March 25, 2026

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Calories

754 kcal

Protein

21.3g protein

Total

35 minutes

Difficulty

Easy

Veggie

Allergens:

Wheat
Cereals containing gluten
Soya
Milk

Bringing together Thai massaman curry and Canadian poutine, this dish is a showcase of fusion flavours. Originating from Quebec, poutine consists of fries and cheese curds topped with a rich gravy. Here, we've swapped gravy for curry sauce, bringing the rich and mildly spicy heat from massaman curry and a fragrant garnish of coriander to finish.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

700 grams

Potatoes

1 unit(s)

Onion

1 unit(s)

Bell Pepper

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

1 sachet(s)

North Indian Style Spice Mix

50 grams

Red Thai Style Paste

180 milliliter(s)

Coconut Milk

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

80 grams

Mature Cheddar Cheese

(Contains: Milk)

1 bunch(es)

Coriander

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3154 kJ

Energy (kcal)754 kcal

Fat34.7 g

of which saturates22.9 g

Carbohydrate93.6 g

of which sugars22.1 g

Dietary Fibre15.3 g

Protein21.3 g

Salt2.6 g

Trans Fat0.1 g

Potassium2007.9 mg

Calcium72.1 mg

Iron1.8 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Plate

•Large Saucepan

•Fork

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray.

Halve and peel the onion, then cut each half into roughly 6 chunks. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Trim the carrot, then halve lengthways (no need to peel). Slice diagonally into rounds about 0.5cm thick. Peel and grate the garlic (or use a garlic press).

Drizzle the chips with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, heat a drizzle of oil in a large frying on high heat.

Once hot, add the onion, pepper and carrot. Season with salt and pepper.

Fry until the veg is browned, 8-10 mins. Turn every couple of mins. TIP: Don't stir too much or the veg won't pick up any colour.

Stir in the garlic, North Indian style spice mix and red Thai style paste. Fry for 1 min.

Pour in the coconut milk, soy sauce, sugar and water for the curry (see pantry for both amounts).

Bring to the boil and simmer until the sauce has thickened, 8-10 mins. Remove from the heat.

Meanwhile, grate the cheese. Roughly chop the coriander (stalks and all).

Once the chips are cooked, share them between your bowls and top with the cheese.

Reheat your curry sauce if necessary and add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.

Spoon the curry sauce over your chips - the cheese will melt with the heat of the sauce.