was all like, "Please help me with show ideas because I have no ideas, and I am so stupid."

Just kidding, it was just like a regular thing asking people if they have any requests, and

a friend of mine Zeb requested a quick and dirty curry recipe that he is a bachelor type

of guy, and so he could like make up a big ole pot and leave it in his fridge, take it

for lunch or he can like show it off to a date and get some panties down, whatever,

we'll see if it works for him, let's go. [MUSIC]

So basically just a really good technique for making a currently. I don't know authentic

it is, but it tastes pretty good, and so we'll cut up the onion really, really small, and

fry it in some oil with spices and tomatoes and sort of cook that down until it's real

thick and then throw in the vegetables and I don't want to make a vegetarian curry today

because it's easier and cheaper and healthier, so there you go. All right, cut this up super-tiny,

let's go. All right, I got my big ole pot heated up. I am gonna put in a couple of tablespoons

of butter, and a little bit of oil also, and I am gonna cook my onions and my spices.

So I throw in my onions. Okay, so I am gonna add my spices. If you just have curry powder

that's fine, but most people have cumin seed also, mustard seed, whatever, but if you just

have, if you just have curry powder that's okay. I am just gonna give it a little crush.

I don't need them finely ground because I am gonna actually put them in here and sort

of toast them a little bit and then I will bring out a lot of the oils and then also

some turmeric which what I have read in my Indian cookbook readings is that it is important

to fry the turmeric to sort of get rid of the bitterness. I don't know any difference

but I am just doing what they say, and then it turns bright yellow, and it's beautiful.

I am gonna add in my premixed curry powder. Stir that around and then I'll add my tomatoes

and just let that cook for a while until it gets a little soft while I cut up my vegetables;

my vegetables. All right, I'll do that hand squeezing thing

that might gross some of you out, but you can cut them up if you want to. Okay, I forgot

to put the garlic in. I should have put that in before the tomatoes, but in the grand scheme

of things, who really cares right? So I don't know. This is kind of a lot of curry so. That

much. Get it in there, and then I have got potatoes and broccoli and cauliflower, but

you can use whatever your little heart desires. Oh, this shit is bubbling. It's like a bubbling

cauldron. I am gonna get my vegetables ready. I got a couple of potatoes and I have my little

potato friend there that looks like a ball sack, and I can't bring myself to eat it or

throw it away. I got some broccolis. I am gonna use the stems and the top part because

I don't like to waste food, and I am back, okay.

So I am just gonna dissect this way, set that aside, and then use this. So let's see what

am I doing here. So just cut off the main part of the stem, and then you can use your

knife just to get off most of the peel, but it's not really that tough, so it will cook

down and it will be fine if you don't get it all off,and just chunk it. Just as long

as they are roughly the same size, and these because they cook a lot faster, I want to

to leave them a bit, a little bigger so that they don't just turn into a big mush pile

at the end of it because I mean that's okay, but it's all mushy, but broccoli is one thing

that I am not a huge fan of if it's really overcooked. Pretty much everything else though

I'll eat it undercooked or overcooked or whatever. I am not very picky. Looks good, looks good.

All right, I am gonna cut up these potatoes. Throw these bad boys in there. Just cubes

about the same size as your broccoli stem chunks.

Whoa! So this has been about five minutes kind of over medium heat, and it's really

thickening up and it smells delish. So I am gonna put in these vegetables and cut up some

more, and then we're practically done. All right, put the potatoes on the bottom for

now, and then most of the broccoli stems. It'll all get mixed up later, but whatever.

I like to keep stuff segregated until the very last minute. A couple of carrots, I am

just gonna give them a rinse. I don't ever peel carrot. Who gives a shit about carrot

skin? It's barely there, so these little round. Whoops! Put those in, and somebody something

interesting about turmeric, and that is it's really good for your prostate. So guys, it's

a good idea to eat some turmeric or yellow curry because it has turmeric in it. Also,

yellow mustard is colored with turmeric, so if you love mustard, you probably have a healthy

prostate. All right, now these are kind of a beast to

cut up, but what you do is break off all these leaves and put that in the compost or send

it to me and I will put it in my compost, and uh, okay, I am gonna get in there like

that. I don't know. There's probably multiple ways to do this, but this way is kind of fun

because you get to use your muscles. Rrrrghhh! All right, so just like break off hunks like

that I guess, or if you have a better way to do it then by all means, go ahead. Okay,

there we go. That's the way I normally do it. That's what I meant to do getting, okay,

so I don't know. I don't need a ton of cauliflower because we have a lot of broccoli in there

already. So we have our cancer fighting cruciferous vegetables, and I will just cut these about

the same size as the broccoli florets. I am tired. That was like a race. Okay, throw

this in. I am gonna give it a stir. So colorful. Okay, now I need to add some water. We want

the vegetables to be pretty much covered, not completely. So maybe three cups total.

Yeah, that's more like it, and I am gonna add the salt at this point, and then I am

gonna put a lid on it, put a lid on it. I am gonna put a lid on it and just let it cook

for a while until they are kind of soft. That's probably a teaspoon. I am gonna stir. Oh,

I am also gonna throw in a can of rinsed and drained chick peas, but you can use any kind

of beans you want, and I am gonna put a lid on it, turn that to high because I am impatient

and let it cook for I don't know, 20 minutes, give it a stir every five minutes or so, and

then it's chow time mother. . . sorry. Get some of this business in a bowl. All right,

check that out. I am gonna put some cilantro on top and make it authentic. You could put

rice under it or you could not. I don't care. You could just eat it like that. That's what

I am gonna do. All right, that's how you make curry real quick down under, dirty style,

that's for Zeb. Check it out. Go to YouTube, subscribe to my channel, why not? I mean it's

fun right? See ya!