We had quite a bit of rice left over from last night's stir-fry. Plus, Carl had bought a lot of vegetables -- so many that, were we to serve them only as side dishes for meals with meat as a centerpiece, we'd never eat them all. I decided to make a quick vegetable curry for dinner -- not particularly inspired, but I've been lazy lately. I first sautéed up some finely chopped onion and garlic with a variety of curry powders and some chile paste, then added eggplant, steamed cauliflower, baby bok choy, and some red pepper. After adding water and coconut milk, I let it simmer for about 15 minutes, which ended up being a bit too long. While the vegetables did not maintain their integrity, so to speak, the curry was pretty good nonetheless, with just the right amount of spice. I would have liked some cilantro to top it off, but (alas) we didn't have any. We settled for Yuengling instead.