Tuesdays are busy.
I’m typically up around 6:15-6:30 in the morning and have about an hour of devotion time – reading my bible, prayer, worship, journaling, drinking tea…you know, all that good stuff. Then I’m off to work around 9 until 4:15 usually, get home, make dinner, head to the yoga studio for 5:30, clean and check people in, take class from 6:30-8, tidy up, head home, and sit down to eat dinner around 8:30 or 8:45 with the man of my dreams. Then it’s just kind of random tasks or wind down time until bed. Phew.
I’m sure you all know what it’s like! 
I say all that to say, Tuesdays are typically quick and easy meal days. But that doesn’t mean it’s gotta skimp on taste!
A while back Joe & I went on a date night to Thai Pan Asian, a restaurant in New Haven, and I had an eggplant curry dish that I LOVED…and devoured. I love curry, remember??
This past Tuesday I thought I’d try my hand at crafting a dish with some ingredients from that date night meal.
I had an hour from when I got home from work to cook, clean up a bit, change, and be at yoga; so I chose to serve it over quinoa because it cooks a lot faster than rice. Other than that, my plan was keep it a simple, one skillet process that is still yummy. End result: success.
Eggplant Basil Curry with Quinoa
serves 4-5
Ingredients:
For quinoa:
1.25 c dry quinoa
2.5 c water
For curry:
Olive oil for pan
1/2 tsp salt
2/3 of large eggplant, or about 3 c or so, 1 inch cubes
One 15oz can chick peas, drained & rinsed
2 hot house or beefsteak (so ironic) tomatoes, cut into medium chunks
2-3 Tbsp curry powder
1 tsp garlic powder
1 tsp of crushed red pepper (1/2 for mild spice)
2 Tbsp of agave or honey
1/4 c veg broth
14 leaves fresh basil, chopped (see my favorite way of cutting leafy things…)
Directions:
Heat a large cast iron skillet, or other large skillet to medium high (7 or 8) heat.
Add oil and toss in eggplant and salt. Cook for about 7 minutes, stirring occasionally, until eggplant is browned and starts to become tender.
*Start quinoa while eggplant is cooking.* (read package for instructions, but generally: put quinoa & water in a pot, cover with lid & bring to boil. Once boiling turn heat to low & simmer for 15 minutes until water is absorbed. Remove from heat and fluff. )
Stir in chick peas. Cook for a couple minutes then add tomatoes, 2 Tbsp curry, garlic powder, crushed red pepper, agave or honey & veggie broth.
Turn the heat up to high and let liquid come to a boil for 3 minutes then turn heat to low. Let it simmer on low for about 8-10 minutes until tomatoes are rendered down & eggplant is soft but not mushy.
Turn off heat, stir in basil and let the flavors meld for a few minutes. Taste to see if you need more curry or salt and add as your taste buds so desire. Then, serve over quinoa and enjoy!
Scrumptious – that’s a good word.
I am trying to get better at the whole measuring thing because I’m typically winging it, or eye balling it and going by taste!!!
I offer my experiences and encourage you to experiment, have fun and make it your own!
So, yes, Tuesdays are busy days…but being in the kitchen, preparing a meal for my husband and I to enjoy, grounds me again to gratitude in the present moment, and brings me back to that thing called joy.
Maybe your busy day is Monday or Wednesday, or every day these days. Find joy in the little things. See the every day moments you’ve become tired of in a new light. Life suddenly becomes more simple.
And at the end of the day, there’s always a simple plate of eggplant curry to delight you along the way.
