Feather's Delicious Curried Spinach and Potato Dish - Revision history

Jiran: Moved the pictures around to keep consistency with other pages. Also removed some space at the top.

2008-04-16T17:26:02Z

Moved the pictures around to keep consistency with other pages. Also removed some space at the top.

Jiran at 17:25, 16 April 2008

2008-04-16T17:25:24Z

Sam I Am at 20:52, 8 January 2008

2008-01-08T20:52:40Z

Yem: Just fixing capitalisation of the Chick Pea category

2007-09-24T06:54:53Z

Just fixing capitalisation of the Chick Pea category

Ergot at 17:42, 8 March 2007

2007-03-08T17:42:19Z

Ergot at 17:41, 8 March 2007

2007-03-08T17:41:33Z

Ergot at 17:39, 8 March 2007

2007-03-08T17:39:12Z

Ergot at 17:36, 8 March 2007

2007-03-08T17:36:34Z

Ergot at 17:35, 8 March 2007

2007-03-08T17:35:34Z

Ergot at 17:11, 8 March 2007

2007-03-08T17:11:21Z

@@ Line 6: / Line 6: @@
 [[Category:Dinner]]
 [[Category:Curry]]
 Originally posted [http://archives.somethingawful.com/showthread.php?s=&threadid=1459802 here] by Feather.  I added some tofu and it worked out OK.

@@ Line 8: / Line 8: @@
-[[Image:feather_curry_done.jpg|right]]
+Originally posted [http://archives.somethingawful.com/showthread.php?s=&threadid=1459802 here] by Feather.  I added some tofu and it worked out OK.
-Originally posted [http://archives.somethingawful.com/showthread.php?s=&threadid=1459802 here] by Feather.  I added some tofu and it worked out OK.
+[[Image:feather_curry_done.jpg]]
 Oh my little droogies I have been wanting to contribute to the slate of cooking before they get (too) old, so I offer up this little gem from the depths of my cooking dungeons:
@@ Line 19: / Line 19: @@
 == Ingredients ==
 * 1 Medium Onion
@@ Line 35: / Line 33: @@
 * 1 block tofu (optional)
 ''1: If you hate garlic, reduce this number; the original recipe I was given calls for 2 cloves. I, however, could eat garlic much as I would an apple if it didn't sting so badly, so I chose to use a little more.  Save 2 of the cloves for cooking the tofu if you are going that route.''

@@ Line 3: / Line 3: @@
 [[Category:Garlic]]
 [[Category:Chick Pea]]
 [[Category:Vegetarian]]
 [[Category:Dinner]]

@@ Line 2: / Line 2: @@
 [[Category:Potato]]
 [[Category:Garlic]]
-[[Category:Chick pea]]
+[[Category:Chick Pea]]
 [[Category:Garbonzo bean]]
 [[Category:Vegetarian]]

@@ Line 6: / Line 6: @@
 [[Category:Vegetarian]]
 [[Category:Dinner]]
 [[Image:feather_curry_done.jpg|right]]

← Older revision		Revision as of 17:41, 8 March 2007
Line 1:		Line 1:
		+	[[Category:Spinach]]
		+	[[Category:Potato]]
		+	[[Category:Garlic]]
		+	[[Category:Chick pea]]
		+	[[Category:Garbonzo bean]]
		+	[[Category:Vegetarian]]
		+	[[Category:Dinner]]
		+
	[[Image:feather_curry_done.jpg\|right]]		[[Image:feather_curry_done.jpg\|right]]

@@ Line 50: / Line 50: @@
 Now stir in the paste and mustard seeds and fry for 1-2 minutes.
-I have a weakness here. Sometimes I'll take a spoonful of this mixture and eat it. Because it's fucking crack, I tell you. Anyway, onward into our cooking journey!
+I have a weakness here. Sometimes I'll take a spoonful of this mixture and eat it. Because it's crack, I tell you. Anyway, onward into our cooking journey!
 Cook the Basmati rice as usual, and start now (you have to boil the water then stir in the rice, then reduce the heat and simmer for about 20 minutes).

@@ Line 60: / Line 60: @@
 At about the 20 or 25 minute mark most of the potatoes should be at least halfway visible:
-[[Image:feather_curry_mostly_done.jpg]]
+[[Image:feather_curry_mostlydone.jpg]]
 Now we stir in the spinach and then the garbanzo beans:
-[[Image:feather_curry_nearly_done.jpg]]
+[[Image:feather_curry_nearlydone.jpg]]
 Cook this for about 5-7 minutes, stirring a few times. While this is happening, you should be able to remove the rice from the simmer and let it begin to cool slightly. Also, slice your lime(s) in half.

@@ Line 1: / Line 1: @@
-Originally posted [http://archives.somethingawful.com/showthread.php?s=&threadid=1459802 here] by Feather.
+[[Image:feather_curry_done.jpg|right]]
 Oh my little droogies I have been wanting to contribute to the slate of cooking before they get (too) old, so I offer up this little gem from the depths of my cooking dungeons:
 == Ingredients ==
-[[ Image:feather_curry_ingredients.jpg|right]]
+[[Image:feather_curry_ingredients.jpg|right|frame|Note that I have already peeled the potatoes and diced one!]]
 * 1 Medium Onion
-* 6 cloves garlic<sup>1</sup>
+* 6-8 cloves garlic<sup>1</sup>
 * 12-14 oz of fresh spinach (you can find this in a bag at your grocery store, usually, or with the other veggies where you can bag it yourself).
 * 2 large potatoes, peeled, diced, and rinsed.
@@ Line 15: / Line 21: @@
 * 2 tbsp Curry Paste (to your desired spicey-ness; I prefer very hot, but had to cook this dish for people that can't take it, so you'll see "Mild" here instead)
 * 1 tbsp black mustard seeds
-* 2 tbsp vegetable oil
+* 2-3 tbsp vegetable or olive oil
 * 2 cups of water
 * A few small fresh limes<sup>2</sup>
-Note that I have already peeled the potatoes and diced one!
+''1: If you hate garlic, reduce this number; the original recipe I was given calls for 2 cloves. I, however, could eat garlic much as I would an apple if it didn't sting so badly, so I chose to use a little more.  Save 2 of the cloves for cooking the tofu if you are going that route.''
-Usually I make the curry paste myself, but didn't have the time this time so I bought some from my local Indian grocer when I picked up the mustard seeds:
+''2: If you aren't a big fan of the salty-sweet flavor of lime, use just one; the idea is to give it a "hint" of the flavor.''
 Place a large, deep frying pan on medium heat and let it warm up.
-First, wilt the spinach over low-medium heat. Do not fucking cook the spinach, just wilt it goddamnit. It looks like this when you stick it by handfuls into a pan:
+Wilt the spinach in another pan over low-medium heat. Do not cook the spinach, just wilt it. It looks like this when you stick it by handfuls into a pan:
 You'll want to sprinkle teaspoonfuls of water into the pan between batches maybe, depending on your cookware. Don't use oils or anything else.
-It looks like this when you are all done:
+The spinach should be a rich green and just wilted but not shrivelled, i.e. not cooked.
+Now stir in the paste and mustard seeds and fry for 1-2 minutes.
 I have a weakness here. Sometimes I'll take a spoonful of this mixture and eat it. Because it's fucking crack, I tell you. Anyway, onward into our cooking journey!
@@ Line 56: / Line 54: @@
 Cook the Basmati rice as usual, and start now (you have to boil the water then stir in the rice, then reduce the heat and simmer for about 20 minutes).
-Dump the diced potatoes into the frying pan and pour the water (both cups) in. Then stir so everything's nicely coated and covered. The water should just top the potatoes:
+Dump the diced potatoes into the frying pan and pour the water (both cups) in. Then stir so everything's nicely coated and covered. The water should just top the potatoes.
 At about the 20 or 25 minute mark most of the potatoes should be at least halfway visible:
-Now we stir in the spinach:
+Now we stir in the spinach and then the garbanzo beans:
-And then the garbanzo beans:
+[[Image:feather_curry_nearly_done.jpg]]
-Cook this for about 5-7 minutes, stirring a few times. While this is happening, you should be able to remove the rice from the simmer and let it begin to cool slightly. Also, slice your lime(s) in half:
+Cook this for about 5-7 minutes, stirring a few times. While this is happening, you should be able to remove the rice from the simmer and let it begin to cool slightly. Also, slice your lime(s) in half.
-The final step before serving is to squeeze the lime juice in and then stir it:
+If you'd like to add tofu, you can cube it now and sautee it in a tbsp of oil and 2 crushed cloves of garlic.  Once the tofu is lightly browned, add it to the rest of the stuff.
-(Note the bit of spinach and shit around the pan, demonstrating my lack of dexterity for the world to laugh at.)
+The final step before serving is to squeeze the lime juice in and then stir it.
 The final dish, served over rice, looks something like this:
-Prep time: 30-45 minutes. Total cost for all ingredients: ~US$10, most of which was the new jar of paste and the mustard seeds. Serves 8 regular sized people (give or take) and 4-6 internet nerds. :v:
+Prep time: 30-45 minutes. Total cost for all ingredients: ~US$10, most of which was the new jar of paste and the mustard seeds. Serves 8 regular sized people (give or take), or 4-6 internet nerds.
 It's also worthy to note that cooking this sort of thing leaves you with really messy dishes. Soak everything that touched the curry paste as soon as you're able because otherwise you'll have stained dishes.