Farmer’s Market Rogan Josh & Advice to my pre-kid self…

Gosh I wish I could go back and tell me pre-child self so many things.

To stroll leisurely through the grocery store, to stay in bed reading a book, to sip coffee reading the paper in silence, to go to the movies every weekend, to enjoy going to the bathrom without interruption, to make complicated Bon Apetit meals sipping glasses of red wine…

To use my frickin’ time better.

I mean seriously.

Who KNEW that alone time would become such a scarcity, such a treasure?

Don’t get me wrong, I would not trade my pride and joys for all the tea in China, but I don’t think there is a mom out there that wouldn’t say that she treasures those snippets of silence.

I had a whole night to myself in my own house  while Andy returned home from Hayward, WI with the boys. I left the house ridiculously messy, I worked way past 5pm, I watched the Real Housewives of New York, I read the third 50 Shades book guitlessly for an hour, and I made myself  this awesome Indian-inspired dish-Famer’s Market Rogan Josh. Which I adored. (Andy’s not a huge Indian fan)

What is Rogan Josh?
Not sure exactly, but I was listening to NPR on my own 5 hour trek home from Hayward and they were interviewing a woman about her Lamb Rogan Josh. The spices sounded interesting, so this Farmer’s Market Rogan Josh was made up by me!

Here’s What You Need: (For 4 but made selfishly just for 1!)
*Feel free to swap in different vegetables.
1 large yellow onion, diced
1 large garlic clove, minced
1 cup(ish) chopped red potatoes
1 med/small egglant chopped roughly
2 large tomatoes, chopped roughly
1/4 tsp each cinnamon, paprika, chile powder
1 jalapeno, de-seeded and chopped finely (optional)
1/2 tsp each salt and curry powder
Organic chicken broth (1.5 cups divided)
EVOO
Handful of baby spinach, chopped
Toppings: Cilantro, ff plain Greek yogurt (optional)

Here’s What You Do:
Drizzle evoo in the pan over med-high heat and add the onions, potatoes, the garlic and the spices, stirring for about 5 minutes.
Add in the eggplant, tomatoes, and about 3/4 cup of broth. Stir well. Cover and heat for about 10 minutes on medium. Add jalapeno and cook for 10 more minutes, covered. Add more broth if needed (up to 1/2 cup) and cook for8  minutes and then stir in the spinach and cook for about 2 minutes more. Serve over rice* and top with yogurt and/or cilantro.

*I used the Tasty Bite Microwaveable Ginger Lentil which really was a great flavor combination. If you can’t find it, feel free to use Basmati.

Kid Tip:
Of course you already know my kids were not here! However, if I were to make this, I would serve the potatoes apart and then stir the veggies very small into the rice and add naan and yogurt for dipping.

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