But, because I love to change things up, and I am so creative, I type into google “what goes well with a baked potato?”  A lot of different things came up, things with a lot of kick like chile con carne and peppers, so I thought it might be interesting to make a sauce with one of my favorite flavors: curry.  Curry is without a doubt one of my go-to flavors when I’m on my own for dinner.  I tend to cheat, and use one of those curry sauces in the jar from the international aisle of the grocery store, but tonight I decided to try to whip up my own curry sauce, with a certain degree of success! For the base, I took a single serving container of vanilla yogurt and flavored it up with:

• 2ish TBSP curry powder
• 1 tsp turmeric
• 1/4 tsp cinnamon
• pinch of ginger
• pinch of white pepper
• 1 TBSP milk

That’s all!  Take liberties with these measurements.  I kind of played around with these general measurements until it tasted right.  When I’m not baking, I rarely use exact measurements.  If you like a really thick sauce, leave the milk out.  If you think it’s too sweet, use plain yogurt instead of vanilla (vanilla was all that was in the fridge, so yeah).  If it’s too spicy, use less curry.  It’s all up to you.

I nuked it in the microwave for 30 seconds and then I poured it over the potatoes. YUM.  Although if I were to use it with baked potatoes again, I’d definitely put a pat of butter on the potato first.  Or maybe I just can’t bake a potato.

The potato aside, the sauce wasn’t half bad!  It’d be great on anything you wanted; a cheap, quick, and easy curry sauce (I love currying a can of garbanzo beans and pouring that over rice.  Delicious!).  Even with the 30 seconds in the microwave, the whole process took about two minutes.  In a hurry?  There’s always time for some spice.