On Saturday, I was able to pick up my wedding dress. That’s right, I ordered my dress on January 3rd, and it was ready to be picked up about a week later! Granted, it hasn’t been fitted yet, but still, I’m excited. Now it just has to hang around in my old room at my parent’s for another 7 months and change.
While I was doing wedding related girly things, my fiancé was out shredding the slopes (aka snowboarding). By the time we both got home, we plopped in front of the TV with some chili and spent the night relaxing. We spent most of our time watching TLC, as I of course was first drawn to Say Yes to The Dress. From there, it went on to My Strange Addiction which always grabs my attention, and then the newest show, Extreme Couponing came on. I think it’s safe to say Sunday’s grocery trip was inspired by the show, and we tried to find as many coupons and sales as we could for our weekly grocery trip.
We usually shop at the local ShopRite, since it’s the closest grocery store to us. It just so happened that they’re having their famous can-can sale, so we were able to stock up. It wound up working out perfectly, since the recipes I was planning on making in the next two weeks included things like black beans, chickpeas, and corn. We bought quite a few cans of our usual favorites, and I felt like I was stocking my pantries like the Extreme Couponers! But it really worked out since I was planning to cook with chickpeas that very night.
Sunday’s dinner came about because I’ve been consistently stumbling upon curry recipes, and they’ve all sounded delicious. Indian food is something I have only cooked a handful of times, and have also only had it from restaurants, etc. less than I’ve made it. Since I’ve been meaning to expand my palate in terms of Indian flavors, I thought I’d give vegetable curry a stab. Since we’re back from vacation and trying to eat better, we had this as our main dish, with a side salad. I could definitely see this paired with some basmati rice, or maybe even noodles. But it was definitely delicious all by itself too!
– Serves 4 –
1 cup cauliflower floretts
1 medium sweet potato (peeled and chopped)
1 medium yellow onion (diced)
1 15 oz. can chickpeas (drained and rinsed)
1/2 cup vegetarian low-sodium vegetable broth
1 14.5 oz can diced tomatoes (not drained)
1 1/2 tsp olive oil
2 tsp curry powder
1 tsp garam masala
*Dash of hot sauce/paste to taste (optional)
*Plain yogurt for garnish (I use Greek yogurt)
1. Heat oil in pan, and add sweet potatoes, cooking 3 minutes.
2. Add onion, cauliflower, chickpeas, curry powder, and garam masala, cooking 1 minute, until vegetables and dry ingredients are mixed well.
3. Add vegetable broth and tomatoes, bringing mixture to a boil. Reduce, and set to simmer for 10 minutes, stirring occasionally.