The kitchen in our Parisian apartment is tiny. The sink and (single) hot plate are part of the same stainless steel section, and the washing machine to the left doubles as extra bench space. It's basically equipped, with plenty of saucepans and plates (but no wooden spoon?). It's small, but useful and has served us very well during our time here in Paris.
Our days have fallen into an easy rhythm, centred around walks to get coffee, eating lots of tasty and nourishing food, and more walks to explore the city (and, honestly, get more coffee). We've been able to turn inwards, taking some time to take stock of what we want and what we're doing with ourselves. It might sound like existential crises are happening every day, but this is honestly the most chill and relaxed that I've felt about these sorts of big life questions in a while.
Doing myself little kindnesses has been a major theme: doing and living and eating in alignment with my body and my values has become something I endeavour to practice daily. These little kindnesses tends to gather momentum. The next kindness is easier than the last, mostly because the memory of how good it feels to make those choices, those kindnesses feels. Suddenly going for your first run in months doesn't seem like a crazy-big obstacle. With more passion, and less guilt, you're able to enjoy time reading, watching your favourite shows, and generally living with a little more energy and awareness.
We've been eating a curry like this on repeat for probably the past two weeks. By outsourcing the flavour components to a good quality curry powder or paste, this is a dinner that comes together with ease and speed. It keeps us both happy (I get hippy-dip lentils and veg, and Adam gets rice, ha) and is warming and satisfying as the days begin to get cooler. Mix in some tofu and lentils and you've got a meal that is an all-rounder.
We've got one more week here in beautiful Paris, before we head back across the pond, and into the unknown. The next few months hold unknown challenges and outcomes, and I'm really fucking excited.
Peace and love and hugs to you all, peeps x
OUR FAVOURITE EASY CURRY
Think of this as your little-black-dress of curries: you can dress it up or down depending on your needs and mood. I've included our favourite vegetable combination, but you can use whatever you have on hand. This recipe serves two hungry people perfectly for dinner, but can easily be doubled (or tripled) if you want to make a few batches. Feel free to use any lentils (here I used red lentils, but green lentils or chickpeas are also perfect) and any curry powder or paste you like (I used a red thai curry paste and we also like using an indian curry paste or powder). It's not the fanciest curry you'll every make, but it's tasty, filling and warming.1 tbsp coconut oil
1 carrot, sliced into moons
1 zucchini, sliced into half moons
1 small-medium eggplant, 1/2 inch dice
1 tbsp curry paste or powder
1/2 cup lentils
1 cup tomato passata or tinned tomatoes
1 cup water or stock
sea salt, to taste
100 g tofu, cut into 1/2 inch cubes
a big handful of coriander, roughly chopped
a handful of cashews, roughly chopped
lemon wedges and rice, to serve
Heat oil in a medium-large saucepan over high heat. Add the vegetables and cook for 5-10 minutes, until they're starting to brown a little. Add the lentils, tomatoes, water, and curry paste. Bring to the boil, then cover, reduce heat, and simmer for 25 minutes.
Meanwhile, get your rice going according to the instructions on the packet. After 20 minutes, check the curry for seasoning and see if the lentils are done. If you're not satisfied with their tenderness, simmer for another 5 minutes, then check again.
When the lentils are tender, add the tofu and cook for a final five minutes, just to heat the tofu through. When you're ready to eat, dish out the rice, spoon over the curry and garnish with a general sprinkle of coriander, cashews and a squeeze of lemon. Leftover will store in the fridge for 3-4 days.