To say the least, I’ve been eating well lately. Very well. Cooking has always been “my thing.” It’s always been a form of stress release that isn’t quite escapism but somehow functions in the same capacity. No matter what’s going on for me in my life (right now about 300-500 pages of reading a week and rapidly approaching deadlines for research paper prospecti) somehow in the midst of chopping and sautéing garlic, pouring, dicing, cutting, and stirring, it’s all ok.
Beautiful, rich autumnal dishes like this are the perfect comfort to cook and to eat. The rich colors and varied textures make this dish so palatable and something that I’ve craved since I initially made it. (Good thing I had leftovers!) This is the perfect dish to eat in a bowl, maybe with a few wilted greens alongside, over some rice, quinoa, or couscous. I chose quinoa as it’s been ages since I’ve eaten the stuff.
Eggplant and Sweet Potato Yellow Curry with Mushrooms and Tomatoes
1 medium-small eggplant, cut into bite-sized chunks and oven roasted*
2 cups chopped sweet potato, roasted until tender
1 medium sized tomato, chopped
1 cup mushrooms of your choice, quartered
1/2 cup diced onion
2 cloves garlic, minced or through garlic press
1 cup coconut milk (I didn’t use the full fat canned variety as I had a half gallon of the readily drinkable stuff on hand)
2 Tablespoons yellow curry (panang or 5 spice curry) powder
1/2 teaspoon harissa
1-2 Tablespoons of soy sauce or tamari
salt and pepper to taste
oil for cooking
Prepare and roast necessary veggies until tender. Sauté garlic and onion over medium heat until onions become translucent. Add mushrooms and cook until lightly browned and tender. Add eggplant, sweet potatoes, and tomatoes. Add curry powder and harissa. (Make sure you know how potent it is before you go tossing it into curries and the like willy nilly.) Allow this all to cook for a minute or two, until you notice that the curry is smelling extra delicious, season with soy sauce (I used 1 Tablespoon, but season to taste) and salt and pepper. Add the coconut milk, and simmer until you have a rich, thick delicious looking sauce has formed. Serve immediately.
* Before cubing up the eggplant, slice it and sprinkle salt over top. Let the liquid drain out for about an hour, then cube, toss in olive oil, and roast.*
Like I said, LEFTOVERS. Eaten in the graduate school lounge the next day in my cute little collapsable container.
Now, if only I could get a little Fall weather to match dishes like this. Then I’d be one happy lady. I miss my NC fall, that should just be starting to brown right about now. It’s the trade off for getting to look at palm trees every day I suppose. ;)