Eggplant butternut squash curry over curry quinoa and shredded cabbage. This started because I needed to make the almost too far gone squash and eggplant and it turned out great. I adore all curries and always have spices in my pantry for it. This is just what I threw together so I’m sorry I didn’t measure any of the spices. Spices were the same for the curry and quinoa and are in the second picture. P.S. I forgot to picture curry powder 😬 Curry: Butter, add 2 onions large chop, sautéed till translucent, add butternut squash cleaned and cubed. Add all spices, mix to coat thoroughly. Cook for about 5 minutes medium heat stirring so it doesn’t burn. Add broth bring to rolling boil, taste for seasoning. Add salt or other spices as desired. Cover with lid turn heat to simmer and cook for about 10-15 min till squash is almost done. Add cubed eggplant stir, cover and cook for only about 5 minutes or just until eggplant is fork tender, do not overcook eggplant. Taste again for seasoning. Quinoa: 2 parts liquid to 1 part water Dry pan medium heat. Toast quinoa till nutty aroma comes out stirring constantly. Add all seasonings and stir constantly. Add liquid bring to rolling boil, cover and reduce heat to simmer and cook for about 20 min. Bring off heat and let stand I disturbed for about 5-10 minutes then fluff with fork . . . #vegetarian #frenchvegetarian #vegetarianrecipes #vegetarianfood #vegetarianmeals #vegetariandinner #curry #eggplant #butternutsquash #quinoa #quinoarecipes #quinoabowl https://www.instagram.com/p/CGTHRO-FU6C/?igshid=1ewfrkawds6mf