Ingredients

2 tbsp. turmeric

1 tsp. curry powder

1/2 tsp. ground ginger

1/2 tsp. cumin

1 tbsp. butter

1 tbsp. coconut oil

1 yellow onion, chopped

1 clove garlic, grated

1 inch fresh ginger, grated

3 cups squash ( I roasted a Jarradale Squash whole and scooped out 3 cups.)

3 to 4 cups of broth or enough for desired consistancy.

1 lemon

1 can coconut milk

1 tbsp pomegranate reduction

Directions

In a large pot, dry toast the powdered spices till slightly fragrant.

Add the butter and oil and mix with the spices.

Then add the chopped onion, garlic and fresh ginger and saute in the spices for a few minutes.

Next, add a small amount of broth to deglaze the botton of the pot, then add the squash.

Add more broth to cover the squash and let simmer till thouroughly cooked.

Carefully use an immersion blender and puree soup addind more broth if necessary.

Squeeze the lemon into the soup and stir. (I used a whole lemon.)

Serve into bowls and add 1/8 cup of coconut milk to each bowl.

Drizzle the pomagranate sauce if using and add salt and pepper to taste.

I made this Thai Red Curry Poutine a few weeks back sparking lots of interest in a recipe. I was kinda making it up as I went, throwing stuff together somewhat haphazardly. At the time I was only thinking about how best to stuff my face with some left-over french fries that were hanging in my fridge so my how-to specifics here are a bit vague. When I posted this on social medial many of you asked about a recipe so I thought I should try and write one out. Granted, I'm going off memory here so measurements might be a bit wonky but more importantly, this is the type of dish you can gauge more on appearance. If the gravy is too thick, add more coconut milk. If it's looking too soupy, let it simmer down. This gorge-fest is a far cry from rocket science. You can wing it. Have faith!

Ingredients

Some left-over french fries or baked potato
1 can coconut milk
1/2 ground meat (beef, pork, or chicken...)
2 thinly sliced green onions (keeping the whites and greens seperated)
2 cloves minced garlic
1 TBSP minced ginger
1+ TBSP Thai Red Curry Paste (or more if necessary for taste)
1/3 cup shredded, mild white cheese like Mozzarella or Provolone
1/4 cup fresh cilantro
dollop of plain yogurt or sour cream
lime wedge

Directions

Reheat your french fries on a baking sheet in 350 degree oven
In a pan sauté the white parts of the green onions with the red curry paste.
Add the ground meat, minced garlic, and ginger cooking it all together. (I used ground pork but you can use whatever.)
Once the meat is kinda cooked and broken up, stir in 1/2ish the can of coconut milk and simmer lightly. You want to cook it down so it thickens into a "gravy". Add more or less coconut milk if necessary. You can also add more curry paste if you need to.
After heating your fries (or baked potato?) top with the "gravy" and the cheese and melt it in the oven.
After heating it up, remove from the oven and add the green onion tops,fresh cilantro, dollop of sour cream (or yogurt) and then squeeze with fresh lime.

If I had any sense about me I would have topped this all off with some runny-yolked egg and called it breakfast but you know... Still good! And for anyone in need of council, I'm here for you. Like I said, my measurement are roughly a guess at good estimates so let me know how it goes if you make this, which you should probably plan to do ASAP. Enjoy!