Livin? On The Cheap: ?Curried Up? Baked Potato

Ok, I know, it has been like FOREVER since I posted a new recipe to the site.

I have an excuse. Well… Sorta.

I moved! I transitioned to a whole different country, whole different house, whole different everything.

So I’ve been busy, in terms of school and maybe a little laziness here and there to update the site.

Anyway, I’m now living on my own, no more parents, so in terms of food – I’m living on the cheap.

With that comes, different and exciting recipes for all you college students living on their own or anyone

who just wants to take it easy on the food expenses, with this economy… XP

Ok so I made this last night for dinner and I wasn’t convinced it would be any good, but It WAS. I was

impressed a little impressed with myself for making something so easy and quickly, suing basic ingredients.

I mean, garlic powder for crying out loud! Oh, and its vegan too.

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INGREDIENTS:

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1 medium leek stem

1 large good baking potato

1 tsp curry powder

¼ tsp cayenne pepper

however much Tabasco sauce you want

squeeze of lemon

1 tbsp tomato paste

small handful of  cilantro/coriandar

1/2 cup coconut milk (in room temperature)

1 tbsp flour

1 tbsp water

1 tbsp onion chutney or caramelized onions

½ tsp garlic powder

olive oil

salt and pepper

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DIRECTIONS:

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Start by finely chopping your leek and pricking the potato, cut the potato lengthwise and

microwave for 6 minutes on high.

While the potato is in the microwave, start sautéing the chopped up leek in a medium hot

pan that?s been heated with some olive oil, stir it around until you smell the punchy oniony

flavors and look somewhat translucent. Now turn your heat to low and mix the flour, onion

chutney and tomato paste with the coconut milk, add that to the sautéed leeks while whisking

the mixture to prevent lumps.  Now go ahead and add in all the dried spices, Tabasco

sauce (I add around 6 drops) and lemon juice. Cover the pan for 3 minutes. By now the potato

should be done from baking in the microwave.  Since it was already cut lengthwise before baking,

make 3 cuts vertically to get the potato to open in chunks while still being attached from the skin.

All that?s left is to pour the lovely curry sauce over the potato and some fresh teared up cilantro

on top. Maybe not the prettiest dish ? but a definite quick and freakin? delicious meal!