Friends. I have things I want to tell you about. Big things. So major that I’ve been staring at these photos for over a week, unable to find common ground between all the news I want to share and this unexciting (albeit delicious) bowl of curry. And that’s why half my news will have to wait. Until I make a cake. One that may involve booze and pink frosting.
The other half, I’ll share now.
I quit my job. Not just a job. THE job. The job I landed right out of college. The job I pretty much learned to do on the fly (we all lie on our résumés, riiight?), then strove to succeed at with the tenacity of a bright-eyed, obsessive, twentysomething perfectionist. The job that, up until last Friday at 5:00pm, I’d held for 9 years, 2 months, and 24 days. Wow.
To explain all the reasons for my departure would take far too long (and one of them must remain secret until I make my fancy cake!). But back in October of 2012, while out enjoying a drink with my then-boyfriend and chatting about life and goals and all that other talk that goes well with beer, I declared that I would not spend 10 years at my job. Maybe I was tired of listening to myself complain about work and not doing anything about it. Maybe it was turning 30 that did it. (30 hit me hard, you guys. I never thought it would, so the surprise made it extra tough. 31 has been infinitely better. [My friend Z hypothesized that it's Saturn's return. Hurray Saturn!]) Regardless, by the end of that beer, I’d set a goal for myself, and that goal was to give notice at my job by the end of next year. And holy cow, guys, I actually freaking did it. BAM.
So yeah, my life is all sorts of topsy-turvy at the moment, but in a good, exciting way. I honestly can’t wait to adjust to my new normal, and to actually once again have time to read and comment on blog posts, and respond to emails (omg so many emails — if you’ve emailed me over the course of the past few months and I haven’t written back, I am SO sorry).
With all the craziness (and wintery-ness!) of the past few months, I find myself craving warm, hearty bowls of veggies and healthy stuff 24/7. (Also: cookies and brownies, ’cause we Libras need balance, ya know? In the past 48 hours, I made these and these. YUM CITY.) So it’s no surprise that last Wednesday, while at the height of OMFG-last-week-on-the-job panic/elation, I decided to make a giant batch of this curry.
I make curries the way a lot of people make chili. If it doesn’t require the biggest container I’ve got and can’t feed me for several days, I feel like I’ve failed. This kabocha curry has been a favorite of mine this winter, and I’ve made it countless times so far with whatever I happen to have in the pantry/fridge. I kept this batch simple with baby spinach and chickpeas, and served it all over farro, which contributes a great texture and a yummy, slightly hearty flavor. The whole thing comes together quite easily, and makes for some wonderful winter comfort food.
Kabocha Curry with Spinach, Chickpeas, & Farro
(adapted from Pinch of Yum)
5 cups of peeled and cubed kabocha squash
1 large yellow onion, diced
1 tbsp butter
1 3/4 cups vegetable broth
2 tbsp red curry paste
1 tbsp tomato paste
2 tsp curry powder
1/2 tsp turmeric
1 tsp salt
1 cup coconut milk
5 cups baby spinach
3 cloves of garlic, minced
1 tbsp olive oil
2 cups of cooked chickpeas
1 cup of farro
2 cups of water
Heat butter in a large skillet and saute onion until translucent. Add squash and vegetable stock, cover, and let simmer for 10–15 minutes, or until the squash is tender. Transfer to a blender, add the curry paste, tomato paste, curry powder, turmeric, salt, and coconut milk and puree until smooth.
Bring 2 cups of water to a boil. Add farro and cover. Reduce heat and let simmer until all the water has been absorbed.
While the farro is cooking, heat the olive oil in a large saucepan. Add the garlic and saute until aromatic, then add the spinach and chickpeas. Cover for a minute to let the spinach steam slightly, then remove the cover and saute until the spinach has wilted.
Top farro with curry and the spinach and chickpeas. (Or mix it all up in a big container, store it in the fridge, and enjoy for several days.)