I told you guys I heart Asian food in the springtime!  Might as well stick with the theme now…  This dish is just as quick, easy, and healthy as the others and is brought to life by Trader Joe’s Curry Simmer Sauce, not to be confused with the ever popular coconut based Thai curry.  TJ’s sells an Indian version that’s spicier than your average curry, but not so much that you can’t taste the cumin and clove-r flavors at play behind the scenes.  I decided to go vegetarian this time around, but you could compliment or, dare I say, substitute the eggplant for a multitude of things including paneer cheese, tofu, or the chicken that’s recommended on the bottle.  For garnish, I used some cashews that I found in our pantry and that were probably too…umm…old for my own good.  That said, I think that cashews go well with peas and carrots and I’m still here to write the tale.  The second time around I went the extra mile (to the grocery store) and got an avocado to brighten up the plate.  Avocado and cashews are the garnish of choice for my all-time favorite Massaman curry.  You could also chop some cilantro per TJ’s recommendation. 


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