Drunken Carrot and Potato Curry

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Old red potatoes, sprouts cut off, cut thin
Baby carrots, cut in thin rounds
Strong onion, more or less diced
One zucchini, quartered and sliced in centimeter or so wedges
One yellow squash (or the thing that's shaped approximately like a zucchini), quartered and sliced in centimeter or so wedges
Tempeh, sliced thinner than usual and then cut in half (destined to be mashed up in the dish anyway)
Nutritional yeast
Turmeric
Curry powder (fenugreek, turmeric, whatever yours puts in)
Soy sauce (Pearl River Bridge)
Light salt (half potassium chloride)
Szechuan pepper
White wine
Olive oil
Canola oil
Sesame oil

One large wok.

Cut most everything up first, carrots in first for a while at just over medium heat with canola oil, then onion, bringing it down to medium heat, and the potatoes and some olive oil should come soon after— sooner than I put them in this time. And in a healthy dose of turmeric and some curry powder at this time. You have to keep stirring a lot once the potatoes are in, but generally a little soy sauce or wine can unstick anything that starts to glue itself down. Add some sesame oil, to.

Add the squash and tempeh (maybe the tempeh first, in any case don't forget about the tempeh like I did). If you happen to have a spare frying pan out you can try browning the tempeh properly and separately. My browning didn't go well but it did make it possible to season the tempeh strips perfectly with soy sauce.

Keep cooking generally at medium heat and seasoning to taste until everything's cooked. Not too much harm in overcooking. Be generous with turmeric and soy sauce. Throw in some nutritional yeast for flavor and texture and presumably nutrition. I was quite generous with the white wine this time as well as the soy sauce, hence the name drunken curry (that and the non-curry ingredients) but would probably ease up a little next time.

Use some of the salt for saltiness without additional soy sauce flavor. A little bit of Szechuan pepper is pretty optional; the turmeric and curry powder will probably hold up the slightly hot spice side of things quite nicely on their own.

Serve pretty immediately– it's best hot.

[Note: This is an original recipe, in case you couldn't tell. Further, it was made up on the spot based on a vague desire to have something with curriness and the ingredients on hand, so if you make this as a recipe that has to be followed exactly I will laugh at you. I liked it and my mother liked it even though she doesn't like curry.]