Tempeh Potato Curry

I usually don’t try making savoury foods, as they usually turn out disastrously, but today I had come back from the longest way home from school I have ever gone on, and I made a curry for dinner.
I had previously thought no. Curry? Curry was one of the many things that are a mystery to me. It’s just so unreadable. Who knows what goes in? I never understood how from a few simple ingredients, half an hour of time (For me, the slowest cook in the world) a great lot of fumbling with mutterings of ‘aah! Oil? Butter? Potaoes? Do I put the oil on before chopping the onions? What’s going on!’
Most people avoid that, and know the sequences of what to do, or at least don’t go crazy about them. But I only know sweet food. I’m a really healthy person, but maybe once a week, once every two weeks I will break out the bowl, eggs, sugar, flour, butter and cocoa powder. Sheer heaven. There, I know what to do. I’m a natural with sweet things. But putting in spices, salt, different ingredients? It just never tastes right.
But today it did…
(sorry for the blurriness, it was perfect before I put it in the post… whats going on???)

And it does taste as good as it looks.
I adapted this loosly from a recipe somewhere I have not been able to find again. If I do source it I will put the credits in.
150g Tempeh (For those of you who don’t know, it’s a really tasty fermented tofu. It has a wonderful chewy, tough texture remeniscent of chicken)
3-4 Medium potatoes
1 cup of tinned tomatoes
1/4-1/2 cup water
Tablespoon butter
2 Tablespoons oil
One large onion
1 teaspoon curry powder
1 teaspoon tumeric
1/2 teaspoon chilli powder (only if you like spiciness, if you really do add this much to taste, and then taste some more into the curry)
1 teaspoon salt
3 teaspoons yogurt
3 teaspoons soft goats cheese

(Seems like a long ingredients list, but it’s really very easy. I promise. Also, read this in an Irish accent. Please.)

First of all, chop up the potatoes into little bits and throw them in a steamer. Leave them there for a while. While they are cooking, Heat the butter and oil in a saucepan. Chop the onions with minimal (hopefully) weeping and throw them in for five minutes with the spices. Once they are soft, pour in the tomatoes and the water (If the tomatoes are very watery, only 1/4 cup, if they are drained well 1/2 cup.) Pop in the yoghurt and the goats cheese.
Transfer this strange, disgusting looking mixture into a blending thingy. For a hand blender. Get out the hand blander and give it a good ol’ blend, until creamy and wonderful. Pour all this back into the pan and keep heating on a low temperature.
Chop up the tempeh and throw it in. By now the spuds should be ready, pop them in and stir for a while.
Once this is heated, serve this wonderful concoction on a bed of fluffy white basmati rice.

I’m in a really good mood today…