I am a creature of habit. I wake up at 5:30 a.m. on weekdays & 7 a.m. on the weekends. I eat a bagel thin with whipped cream cheese & a glass of orange juice. I drink 2 cups of black coffee. I watch the news. I work on the blog.

This is my routine. This is my happy time. I don’t want anything coming in between me & my happy time.

Unfortunately, someone in my household discovered smoothies this week. Guess what liquid he uses in his new treats? MY ORANGE JUICE.

Went to pour today’s glass – only a swig left…

*breathe, relax, banish him to the grocery store, he’s the love of your life, breathe*

This thrown-together-with-pantry-ingredients-curry was mighty popular with my smoothie king.

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

• 2 cups of basmati rice
• 1 can of light coconut milk
• 3 tbsp. of peanut butter
• 1 cup of thai red curry sauce
• 1 tbsp. of rice wine vinegar
• 2 tbsp. of honey
• 4 tbsp. of garlic, minced
• 2 tsp. of crushed red pepper
• 1 tsp. of cumin
• 1 tbsp. of olive oil
• 1 onion, diced
• 1 1/2 cup of snap peas
• 1 can of chickpeas, drained + rinsed
• S+P, to taste

How to:

• Cook rice according to package directions, set aside
• In a saucepan, bring coconut milk to a simmer
• Add peanut butter + curry sauce, bring back to simmer
• Add vinegar + honey + garlic + 1 tsp. of crushed red peper + cumin + S+P, let thicken about 6-8 minutes
• Meanwhile, heat olive oil in a skillet over medium heat
• Add onion + cook until soft, about 3-4 minutes
• Add snap peas, cook for another 2-3 minutes
• Add chickpeas + S+P + 1 tsp. of crushed red pepper
• To serve, plate rice + veggies + curry, in that order
• Pour leftover curry sauce directly into your pie hole