Happy New Year! We’re just 5 days into the new year and I’m feeling like poo. And right now, I am trying to get myself back to optimal health. The holiday’s really took a toll on my body and really has me focusing on self-love and self-care. I don’t think I’ve forced myself to rest as much as I have for the last few days. And to be honest, it feels hellagood.
I’m always running around with an endless to-do list, forcing myself to be busy and saying yes way too much. One of my intentions (not resolutions- this makes me think there is a possibility for failure) for this year has to be saying no more (without guilt) and saying yes to rest and doing absolutely nothing (more often than before).
One of my favorite things to do while resting and getting much-needed recovery time is whipping up nourishing and warming meals that require little to no effort. And that’s exactly the deal with this curry. It’s customizable and versatile making virtually any veggie you have on hand absolutely mouthwatering and delicious. I mean, come on. Curry + coconut milk is a match made in culinary heaven. The only real thing you’ll have to go out to get would be the curry paste (and it lasts for a decent amount of time in the fridge for future curry creations). Amazeballs, right?