What a great weekend it has been! With two midterms coming up this week I didn’t think it was going to be anything more than a stressful, study until your eyes go dry kind of weekend. But luckily I had some fun plans spaced throughout and used them as an incentive to power through my studying.
On Friday night after a day of work and studying I got together with some friends for dinner at Subia’s, an organic vegan restaurant that has some pretty amazing food. All day saturday, and I mean all day saturday was spent studying. By the evening I was ready for a break, and my brother and I decided to try a new gelateria and cafe that opened up near us. So glad we did!
I had this Bananas Foster gelato. Oh my word. Heaven.
Sunday was wonderful as well. I got up early to study, took a break to go check out Chelsea Market and the High Line in Manhattan, came back home and studied some more. Chelsea Market was amazing, basically it’s an indoor food market with a number of vendors each catering to their own niche within the food market. There are little shops throughout as well, and the Food Network’s production facility is in the same building!
I had some delicious pastries from Sarabeth’s Bakery.
In case you are also a student in need of a study break (but don’t live in NYC so you can’t make it to Chelsea Market), I’d recommend making a trip to the grocery store and gathering the ingredients to make this Cauliflower Green Lentil Curry dish. It is absolutely delectable, and makes your home smell wonderful as well!
Top it with freshly chopped cilantro and call it a day.
Cauliflower Green Lentil Curry
Inspired by Pinch Of Yum
1 yellow onion, finely chopped
8 cloves of minced garlic
2 tbsp of freshly grated ginger
2 tbsp olive oil
1/4 cup of curry paste (I used Trader Joe’s red thai curry paste)
1 tsp curry powder
3 cups of vegetable broth
1 cup of green lentils
1 cup of brown rice
1/2 a head of cauliflower, chopped into bite sized pieces
Fresh cilantro for garnish
Start by heating the olive oil in a large saucepan over medium heat. When ready, add the onion, garlic and ginger and sauté for about 5 minutes, stirring occasionally.
Then add the curry paste, the curry powder and the vegetable broth and whisk together.
Bring to a boil and then add the lentils and brown rice and let the pot simmer for about 40 minutes, stirring occasionally.
After about 20 minutes of simmering, add the cauliflower and let simmer for the rest of the 20 minutes.
By the end most of the liquid should have been absorbed by the lentil/rice mixture. Take off the stove and serve topped with fresh cilantro. Enjoy!
Sunshine makes everything better,