The Recipe With Potatoes, But No Pictures (How Arty of Me)

So I arrived to the blog the other day and notice, to my surprise, that Rach has redone the layout. She’s very talented and creative, our Rach. Anyway, to show my appreciation I decided that I would make her some nice food because she has earned it, and she has also seemed a bit down lately.

Rach fact: Rach is a vegetarian.

I decided to freestyle a dish for her (out of love).

I assembled the following:
- Medium block of firm tofu, cut into inch-sized cubes
- 1 large potato, cut into sizes similar to tofu
- Can of coconut milk
- Can of chopped tomatoes (fresh would be fine. I didn’t have any good enough for Rach)
- 4 cloves of garlic
- 100g of cashews (unsalted)
- 1 T of sugar
- 1 t of paprika
- 1 pinch of curry powder
- 1 T of dried basil (didn’t have fresh. Bite me)
- 2 of the big, milder, red chillies. Deseeded and chopped.
- Half a medium onion
- Splash of soy sauce

I put the garlic, cashews, sugar, chilli and onion in my blender (of love). This was blended to a fairly coarse paste. Rach likes her curries with a bit of crunch in them.

This was then put into a pan on a medium heat and fried with a little oil. Paprika, curry powder and sugar is then added, stirred and then the tofu and potato is added. This is cooked for a bit until the tofu and potato pick up a little colour. But don’t burn the paste. I swear to God! Turn it down if it’s getting too hot.

Then we can add the tomato and coconut milk and a splash of soy, stir, then add the basil. You are now ready to reduce the heat to a bit of a simmer before leaving it until the potatoes are cooked.

So I took this round to Rach but she wasn’t in so I ate it myself. It was good for a freestyled recipe of appreciation.