This past weekend seems like one reaaaaally long day. Or a week. My brain hurts.
On Saturday I drove a few hours to Mont Tremblant (highly recommend it) to go to a bachelorette party for a dear friend of mine. The night started off as they always do; drinks, food, more drinks…outfit changes…drinks. You know? Celebratory stuff.
I’m currently not drinking more than one drink a night until my next marathon is completed, so I stayed wide-eyed and sober, enjoying the bar scene, bumping music, and grinding bodies (so funny to watch sober) move around the room without a drop of alcohol in my blood.
The night was a complete success, but when the bride-to-be announced it was home time, I joined her since I knew that I had a 14 mile run the next day and had to be back in Montreal early.
I ended up falling asleep around 3:30am, had a solid 30 minutes of shut-eye, when the rest of the bachelorette crew arrived home at 4:00am….now, what would you do?
Really, I had two choices:
1. Get up and get ready to go home right then and there…tired, but knowing that I would get a full nights sleep back in Montreal, or
2. Wait until the ladies went to bed, and wake up around 5:50am to drive home.
I went with number one, and I think it was actually a good choice. The drive from Mont Tremblant to Montreal at 4:30am is only an hour and a half, and it allowed me to go right to sleep when I got home. The only BAD choice I made was eating cake pops and Doritos before departing. Not only is it a weird mix, but it just makes you feel straight up gross.
I’m totally rested now, and have hilarious memories of being with my amazing friends, falling off a water cooler (we can save that for another day), and having a man, the same age as my father, give me the “come hither” finger…*shudder*.
And so, I leave you with this curry. It’s super easy to throw together, is jam packed with protein (tofu, chickpeas, and cashews), and is my jam. For reals, P- and I eat curry at least twice a month, and love switching up the flavours we use.
Enjoy! And have a great week everyone! xo
- One 13.5-ounce can of coconut milk (I used full fat)
- 1 tbsp yellow curry powder
- 1 tsp salt
- 1 tbsp turbinado sugar (brown sugar would be good too)
- 1/2 medium yellow onion, chopped
- 1 garlic clove, minced
- 1/3 cup water
- 4 ounces extra-firm tofu, cut into small pieces
- 1 (small) head cauliflower, chopped into bite-sized florets
- One 13.4-ounce can chickpeas, drained and rinsed
- 1/2 cup cashews, toasted
- 1 cup frozen peas, thawed
- Cilantro, chopped
- Brown rice, cooked
- Prepare your brown rice according to package directions.
- While the rice is cooking, bring 1/2 cup of the coconut milk to a gentle simmer over medium heat in a large pot.
- Whisk in the curry powder and salt until combined.
- Add the onion and garlic, stirring to combine and let cook, stirring occasionally, for about 1-2 minutes.
- Stir in the remaining coconut milk, water, and the tofu. Let simmer for about 10 minutes.
- Add the peas, cauliflower florets, and the chickpeas. Cover the pot and let simmer for about 10 minutes, or until the cauliflower is cooked through, stirring occasionally.
- Remove the curry from the heat and add the cashews.
- Top the rice with your desired amount of curry and garnish with cilantro.
Recipe adapted from The Curvy Carrot