Tofu Yellow Curry with potatoes and onions

Ingredients

• 1 large onion
• 2 carrots (optional)
• 2 Tablespoons peanut oil or other high heat oil
• 1 lb baby gold potatoes
• 3-4 cloves of garlic
• 1/2 lb tofu
• 1 jar Trader Joe's Yellow Curry Sauce
• Large Skillet
• Pressure Cooker
• Rice or bread to serve

Directions

1. Start the rice, if using.
2. Peel the onion and chop into eighths.
3. If using, slice the carrot into small coins.
4. Heat the peanut oil in the skillet over medium high heat and add the onions an carrots. Cook, stirring frequently, until soft, translucent, and slightly browned.
5. Meanwhile, scrub the potatoes and cut them into quarters. Add the potatoes to the pressure cooker with the crushed or sliced peeled garlic and cook according to manufacturer's directions (ours is 4 minutes at high pressure with 1 cup of water in the cooker with the potatoes, and natural steam release method when they're done cooking).
6. When the onions are ready, add the tofu and stir fry gently to heat it up and cook off some of the liquid, if needed.
7. Drain the potatoes and add to the skillet.
8. Pour over the bottle of curry sauce and stir gently to coat.
9. When the mixture is heated through, it's done!

Notes

This would probably work with any yellow curry sauce. Sara 07:25, 31 October 2009 (UTC)