QUICK CURRY

Quick and easy dinner for two:

2 carrots peeled and cut into chunks

2 celery stalks cut into chunks

1 small eggplant cut into chunks

1 small onion chopped

1 chopped hot pepper (I used tabasco chili, but jalapeńo will work.  Whatever heat you can take)

4 cloves crushed garlic

1 or 2 Gardein Chick'n Filets cut into bite size pieces (or other faux meat, but this part is optional)

1 tsp Garam Masala 

1 tsp Cumin

1/2 tsp cinnamon (optional)

2 Tbls raisins (optional)

1 bunch fresh cilantro

1 bunch fresh mint

2 cups vegetable stock

sea salt (amount depends on if your stock is sodium free)

Fresh ground Pepper

Fresh Lime sliced into quarters

2 Tablespoons water

1 tsp Arrowroot (or cornstarch if you don't have it)

In a pre-heated non stick skillet add all of the onions and carrots.  When they begin to stick, add a little of the stock until they release from the pan.  Add the chick'n, eggplant, celery, garlic and spices.  Stir everything together and let it cook for about a minute, then add the remaining vegetable stock.  Let this cook until the carrots are just fork tender.  In the meantime, mix the water and Arrowroot to form a slurry (thin paste).  While the stock is bubbling, add the slurry slowly pouring over the entire pan while stirring it in.  The sauce will quickly begin to thicken.  Throw in a handful of cilantro and mint, and the raisins if you're using them.  

Serve over Brown rice and garnish with more fresh cilantro and mint and lime.