Your favorite brain rot potato decided to make a delicious curry for her family this week and am going to take you along for the journey.

Step 1: Take some medium firm tofu out of the freezer, where you threw it before it expired because you knew you wouldn’t eat it in time.

Step 2: Thaw the tofu and then press it to squeeze out the water.

Step 3: Cube that tofu and huck into the electric pressure cooker, where a delicious bath of water and curry paste is waiting.

Image

Step 4: Toss a whole bag of veggie in there. Pressure cook for like 20 mins, idk.

Image

Step 5: You def used too much water, so use the saute function to reduce a bit, but then realize you are probably just going to burn it again so add a can of coconut milk, adjust seasoning (I added frozen grated ginger, MSG and soy sauce) and then add a slurry of corn starch to make it thicc.

Image

Step 6: ENJOY

  • arcane potato (she/they)@vegantheoryclub.orgOPEnglish
    3·
    17 days ago

    Salt isn’t really a concern for me because I have added a tonne of unseasoned ingredients. I ended up adding additional salt to this dish after everything was combined and cooked.

    Curry is a pretty catch-all phrase, so I’ll be painfully specific:

    I’ve never used (or noticed, tbh) pastes for more Indian type curries or gravies. I generally make those from powder or for tomato gravy I use my own ground garam masala powder plus I’ll make a slurry of tomatoes/onion/ginger. Once and I whole I will process a fuck tonne of ginger to freeze and have on hand.

    For japanese style curry I do grind my own powder and sometimes pre make cubes/paste that I keep in the freezer. I do not like commercial Japanese curry cubes. They are often not vegan and contain so much palm oil. They make my mouth feel awful.

    I do buy curry paste for thai style curry. I saw a large container of red paste for sale at the grocery store versus the sad little jars I normally see. I bought one and have made three large batches out of it so it’s been super convenient! I cannot be trusted to keep the key ingredients on hand or plan my meals in any sort of reliable way. I depend a lot on frozen and shelf stable ingredients.