31 July 2011


I made some curry today with potatoes and squash from the garden. I also added in two carrots and two pieces of coconut. It was delicious!! Even my brother agreed, and he even wants to eat it again (with rice, this time)!!! My sister didn't, though, because she just wanted to eat candy/pancakes/chips. The curry wasn't too spicy, because I didn't add any chilies (but my sister STILL thought that it was spicy. Sigh.) This goes perfectly on its own, with rice, with noodles (yes, noodles), and even with whole wheat bread! Mmmm.

Ingredients - serves 5 to 6.
1 tbsp oil
1 clove garlic
0.5 onion
2 tsp curry powder
3 tsp coriander
(1 packet chili powder/flakes or chili)
Around 300 g potatoes
2 carrots
300 g squash
350 ml liquid (I used 250 ml water and 100 ml milk)
2 chunks of coconut for fun
A lot of tofu.

1. Cook spices, garlic, onion and oil in a BIG saucepan for a few minutes.
2. Add chunks of potato and liquid to the curry mixture and stir on high heat until liquid starts simmering.
3. Add chunks of squash and let everything simmer on medium-high for 10 minutes.
4. Add carrots and let everything simmer until the vegetables are at the consistency that you prefer. We wanted something slightly mushy, so we simmered for about 20 minutes in total.
5. Pour curry into a bowl that has cubed, fresh tofu.

I'm just glad we don't have to ever buy the ready-made curry sauces from the vacuum packages that have globs of oil. I ought to add shredded coconut next time.

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