Take the heat off myself, put in curry
It’s not always a competition. Something I must remember. Why oh why do I have to always go one better? Been there, done that – I hear myself do it all the time, it’s not attractive. I annoy myself. I think it’s my perfectionist tendencies, as somehow in my warped mind, not having experienced something first is a sign of weakness. Go figure.
At least this does not translate through to Misty – I really get that whole ‘don’t compare babies,’ thing – each one is so different, and however much you want to rant on about how yours is the cutest, smartest, can walk/talk/say dodecahedron – there are another gazillion little maggots out there doing very similar things. Extreme parental pride can be a very scary thing – I reckon Misty is awesome but I highly doubt he’s going to be a nobel peace prize winner, or discover the cure to cancer. If he does, that’s great, but the probability of that is slim to none. As long as he turns out to be a good person, and is happy, then I have done an alright job.
Watch out, here he comes.
My thought of the day is to lower expectations. Of myself mainly. I had none for this curry, and it turned out delicious – maybe I just need to turn down the old pressure-on-self valve and cruise a bit more.
Expectation-less Eggplant Curry
2 eggplants cut into 2.5cm rounds, salted and left for 2 hours to draw moisture out.
4 small brown onions chopped
6 dates, chopped
1 tin chopped tomatoes
3T tomato paste
3 garlic cloves finely sliced
2 bay leaves
Freshly ground black pepper
1T sea salt
1T ground ginger
1T ground cumin
1T curry powder
1t garam marsala
1t garlic powder
1t onion powder
1/2t chilli flakes
Toast spice mix in a dry skillet until fragrant and set aside.
Pat eggplant dry with paper towel. Cut into cm squares. Heat coconut oil in large pan, saute onion and garlic, do not brown. Add spice mix and cook for a further few minutes. Add dates, tomato paste, chopped tomatoes, salt and bay leaves, bring to a boil and then reduce to a simmer. Simmer gently for 40 minutes, or as long as you can, adding water as the mix reduces. Alternatively make in a slow cooker if you can’t be bothered tending to it – just cook off spices, onions, garlic etc, add eggplant and simmer a few minutes until soft. Then chuck it in slow cooker with liquid.
1C coconut milk
1C vegetable broth
Rinse quinoa, add broth and milk. Bring to the boil and then simmer gently until all liquid has been absorbed.
Taste curry before serving – adjust seasonings, grind over black pepper, serve with coconut quinoa and…
1/2C plain thick yoghurt
1/4C fresh coriander, finely chopped
1/4C fresh mint, finely chopped
1 small garlic clove, crushed
1/4t sea salt
1/2C peas (frozen is A-OK)
2t sweet chilli sauce
Freshly ground black pepper
Mix all ingredients together, chill in fridge until ready to serve.
While I cook, Misty raids the pantry. Think you could have got something better than a potato, dude.