Monday, October 22, 2012

Quick Indian Curry "Cheater" Dinner

I have pledged to get at least 7 hours of sleep a night this week.  This means that I have to be sleeping by 10:00.  Not an easy feat for a night owl like me!  Last night was day one of this plan - 10:45pm found me still puttering around "getting things done."

So how to fit in work, workout, dinner and lunch packing and still make it to bed by 10:00?  Plan A:  easy meals this week.

Today's easy meal was brought to you by the last of the garden veggies and a yummy Indian simmer sauce from Whole Foods.

The simmer sauce that made it happen tonight!

This sauce is great!  You just sauté your favorite meat and veggie and add in the sauce...and it's only 70 calories and 2 grams of fat per serving.  It did have a fair amount of sodium, but if you balance it with lower salt the rest of the day/meal, it shouldn't take you overboard.

I added in the last of the japanese eggplant and red peppers from the garden.  I added some sautéd chicken tenders and some chickpeas.  

Chicken and Eggplant Curry with Chickpeas

Stirred it up, let it simmer and...Whaa La!  Dinner is ready in under 30 minutes - Just about enough time for the jasmine rice to cook up in the rice maker.  

It was delicious!  As good as many curries we've had at Indian restaurants.  Bonus - it is a one-dish-wonder!

So here's the more-or-less recipe.  Be creative with your version - This is definitely one of those add-whatever-you-have dishes!

Chicken and Eggplant Curry with Chickpeas
1 pound chicken tenders cut into bite-sized pieces
1 red peppers cut into chunks
4 - 5 cups japanese eggplant, cut into 1 inch cubes
1 can chickpeas, rinsed
Olive Oil
1 jar Bombay Curry Simmer Sauce
Jasmine Rice, cooked
Cilantro, chopped (optional)

1.  Saute chicken tender pieces in 2 tsp olive oil until golden brown and cooked through.  Remove from pan and keep warm.
2.  Add peppers to saute pan and cook until barely crisp tender.  Remove from pan.
3. Add an additional  2 tsp olive oil to pan and add eggplant.  Cook eggplant, stirring frequently until it begins to soften.
4.  Add chicken and peppers to the eggplant in the pan and pour one jar of simmer sauce over the mixture.  Fill the sauce jar 1/2 full of water and add the water to the pan.  
5.  Simmer for 5 minutes on low, stirring occasionally.
6.  Add chickpeas and simmer and additional 10 - 15 minutes (it only gets better as it simmers!)
7.  Serve over jasmine rice.
8.  If you like cilantro, it would be yummy to sprinkle a bit over the top - maybe with a dollop of plain yogurt.  

Enjoy your quick meal....As for me...I'm already running behind on day 2 of my 7-hour sleep plan.  Better get moving!

Quick or slow - Enjoy your feasts this week!

No comments:

Post a Comment