I feel like I’m learning to cook all over again. Making food for one is different game than making food for the Co-op, as is planning meals that I can pack for lunch. All through undergrad I would just walk home, roast some veggies, fry an egg, and call it good. Now I’m using a lunch box for the first time since grade school.
With student teaching in the morning and grad classes in the afternoon/evening, my days start at 6:00 AM and end around 6:00 PM. By the time I return to my apartment, all I want to do is run, shower, and crash. The thought of putting together lunch for the next day is unappealing as heck. So I make a big batch of something on Sunday, divide it into containers, and add a fruit + a veggie snack when I pack it up.
Last week I cooked up a big batch of curry. I feel like a bit of a cheater for using simmer sauce from TJ’s instead of mixing my own spices, but c’est la vie. The recipe was simple, filling, and tasty enough that I didn’t mind eating it a few days in a row. Also a great dump for some veggies that were getting weird in my fridge.
(Grocery shopping for one is a steeper learning curve than cooking for one, I think).
Curry a la TJ’s:
- 1 sweet potato
- 1-2 big carrots
- 2 baby bell peppers
- 1/2 white onion
- 2 jalapeños
- 1 can chickpeas
- 2 tbsp plain yogurt
- 10(ish) tbsp Trader Joe’s Curry Simmer Sauce
- Put rice on to boil.
- Dice vegetables and add to a pot with chickpeas.
- Add yogurt and Simmer Sauce to veggie pot. Top off with water until liquid is level with veggies.
- Stir, then simmer until carrots and sweet potatoes can be pierced easily with a fork, approx. 40 minutes. Let stand for sauce to thicken.