I don’t know when, but at some point during the last decade, the game “high point, low point” became a habit. It’s easy: you just name a time or an event and come up with the high point and the low point. It applies to decades, high school, marathons, or just your average Monday.
I think the high point of today was the fact that it was getting light long before I had to get in the car and go to work!
Mike and I went for a MUCH needed run this morning at about 5. After not running all weekend it felt amazing to be back out there, and we really pushed the pace towards the end. Mike is convinced that I can run a lot faster than I think I can…we’ll see. I followed up my run with a rainbow chard green monster with cacao nibs on top. I love these things!
And now for the low point of the day. One of my students has been struggling for awhile…not turning things in, seeming generally apathetic when it comes to school work. Socially he seems to be doing fine, but there are definitely some pretty strong signs that he’s at risk for dropping out. Today, he was caught at school with a knife. I don’t know all the details, but I do know he’ll be suspended for awhile and I worry about him even more now. It’s a bummer…
After that less than cheery news I came home and had a grapefruit for snack. The dark early evenings are totally depressing, but at least now we have some good citrus to look forward to.
For dinner I made this morning glory from SheSimmers to serve on the side and it was perfect. It took visits to a few different Asian grocery stores to find morning glory (also called ong choy) but I was so happy to find it (and this great recipe). It totally took me back to Thailand!
So anyway, about the curry…
I love Thai curries of any variety and this is no exception. Hacking up a kabocha squash was the hardest part, but it’s definitely worth it! I think it’s easiest to just cut it in quarters, scoop out the seeds, then cut off the peel with a sharp knife and cut the squash into chunks.
I combined the squash with a diced sweet potato in a steamer, steamed until tender, then mixed up some curry paste and coconut milk and added a bunch of other vegetables and some diced tempeh. I love how flexible curries are because you can basically just throw in whatever you have on hand!
(inspired by The Ordinary Vegetarian)
1 medium kabocha squash, peeled, seeded, and cut into 1″ cubes (about 5 cups)
1 medium sweet potato, peeled and cut into 1″ cubes
1 tbsp vegetable oil
3 Tbsp Thai green curry paste
1 can light coconut milk
2 roma tomatoes, diced
1 yellow onion, cut into thin wedges
2 Japanese eggplants, cut into bite-sized pieces
8 ounces tempeh, diced
2 tbsp soy sauce (I used Golden Mountain sauce)
juice of 1 lime (about 1 tbsp)
Put a steamer basket in a large pot with about an inch of water in the bottom. Put the squash and sweet potato cubes in the basket, cover the pan, and turn the burner to medium high, and steam until the vegetables are just tender (10-20 minutes)
Heat the oil in a dutch oven over medium-high and add the curry paste. Cook for about a minute, stirring constantly, then stir in the coconut milk.
Stir to dissolve the curry paste, then add the tempeh and all vegetables (except the squash and sweet potatoes). Stir in the soy sauce and simmer for about 20 minutes, stirring occasionally, until the eggplant is tender.
Just before serving, stir in the squash and sweet potatoes and cook until heated through. Stir in the lime juice, then serve garnished with some fresh cilantro.