Today I woke up to a winter wonderland in Denver. Even though I am not a fan of cold weather, the scenery of today’s snowy covered streets and fluffy snowflakes in the air filled me with happiness. I just could not resist putting on my snow shoes and going outside into this fluffy snow covered city. Perfect meal on such frosty day after a two hour walk in the snow – curry. It’s warm and it’s comforting, with brightly colored veggies swimming in rich creamy broth, just simply perfect! I have been a fan of curries for a while and have tried many recipes from Thai to Indian, green to red curries. I realized that there is pretty much no wrong way to cook up a curry. You can use a large variety of vegetables from broccoli to mushrooms and even add in fruit – pineapple (my favorite), use tofu, chicken or seafood as protein and serve curry over rice, noodles or even quinoa. Today I decided to make yellow vegetarian curry with vegetables and tofu. As I am writing this, I am writing this post with a very happy tummy after playing in the snow outside.
A bowl of curry on this frosty day made my day perfect and a small gift from Matt made my evening even better. I am obsessed with body oils. I have avacado, grapeseed, rosehip, castor, and coconut body oils and thanks to Matt’s generosity, now have apricot and sunflower oil added to my collection.