Feed Me: Adventures in Curry

Everyone should date a chef.  Simple dinners turn into fantastic treats that don't require leaving the house!  Last night I made yellow curry (with bottled sauce!), which I thought was pretty good.  Justin was less impressed, and made a different, more creative and infinitely better version tonight.  I would pout, but I'm too full.

Justin's Yellow Curry (no rice necessary)

• yellow curry powder (preferably bulk, not jar)
• water
• tofu
• onion
• potato
• peas
• garlic
  

There's no measuring!  He just estimates the amounts as he goes along.  It's like science without the math.

• Cut up all your ingredients
• Make fairly small (1 inch square) pieces of potato, as they take the longest to cook
• Heat a frying pan, then heat a little olive oil in the pan
• Saute the ingredients for about 10 minutes, till hot
• In second, larger/deeper pan, heat approx 1 cup of water
• (You can use milk or cream, but this gets pretty thick with just the potatoes)
  
• Add yellow curry paste to water, to taste
• Add sauted ingredients to curry mixture
• Bring to boil, then reduce to simmer
• Simmer approximately 25 minutes
• Stir occassionally, and don't get your ingredients stick to the pan
• As liquid in pan absorbs, add some water to keep simmer going
• Test potatoes - fork should go through very easily
• Plate & serve, delicious with naan!

I ate it all before I thought to take a picture.  It's too much pressure anyway!  Just taste it all along.  I suggest watching Food Network's 'Worst Cooks in America' while you cook - you could never be this bad.  You'll be inspired by your own greatness, as you sit down to some really impressive curry.