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.
