Quick Curry

A curry dish without a ton of cream and butter might sound counterintuitive, but after two weeks of hearty restaurant food I needed to treat myself to light homemade meals.

Santa Monica Farmers' Market to the rescue! Isn't this the cutest eggplant ever? I love the ridged shape, and the fact that it's white and light purple instead of...well, eggplant purple.

I dusted chicken tenderloin strips with salt and curry powder, seared the chicken on both sides, then sauteed one small zucchini, half this eggplant, an onion, a bell pepper, and half a pint of cherry tomatoes (all diced). I sprinkled salt, pepper, and curry powder on the vegetables, then cut the chicken strips into chunks and added that along with a cup of milk and a pat of butter. Meanwhile I started some Trader Joe's five minute cous cous, let the milk simmer into a thick sauce, and ate. Fast, healthy, and flavorful.