Charles Liu

Based in San Francisco.

Working by day, cooking by night. Recent college graduate who likes cooking, baking, and eating. Started collecting cookbooks.

Stop by for some easy weeknight recipes with the occasional fancier weekend recipes.

Current collection: Back to the Table, Flour, Martha Stewart Cookbook, Momofuku, Naked Chef, Tartine

Photos taken with Olympus E-P2 + Panasonic 20mm f/1.8 lens

Kabocha Squash Japanese Curry

  • 1 kabocha squash
  • 3 carrots
  • 2 potatoes
  • 1 onion
  • 1/2 red bell pepper
  • packet of curry paste (I used S&B Golden Curry)
  • 6 cups of water
  1. Cut all veggies into pieces, pepper into strips
  2. Boil water, toss all veggies except onion and red pepper in and boil until fork-tender
  3. Reduce heat to simmer, throw in packet of curry paste
  4. Saute onions and red pepper until soft and caramelized, add to curry
  5. Serve with brown rice and a boiled egg, if it were me.
  6. Eat a week’s worth of vegetable curry costing you about $8. Cheap and relatively healthy considering there’s no oil involved at all. Water, veggies, curry.
Posted on February 23rd, 2010