VAN LIFE (our daily routine on the road)

Video Description

✈️ @DailyDrop is our FREE travel newsletter! Get all the best travel news, tips, and tricks every weekday in your inbox by subscribing here ➡️ https://www.dailydrop.com/sign-up?utm_source=karaandnate&utm_medium=youtube&utm_campaign=yt%20karaandnate 📸 Follow us on Instagram for behind the scenes content: @karaandnate https://www.instagram.com/karaandnate/ 🌍 We created Daily Drop Pro to help you score super cheap travel with cash or points! Try it risk free and get flight deals up to 80% off ➡️ https://www.dailydrop.com/pro?utm_source=karaandnate&utm_medium=youtube&utm_campaign=yt%20karaandnate #vanlife / #Travel #vlog 735 | Utah, USA | Filmed October 2020 If you want to try the curry I made in this episode, here are some more detailed instructions! This recipe will feed ~4 people, depending on how hungry they are ;) Have fun with it! Like I said in the video, my sister-in-law showed me this recipe, but here is the original!!: https://www.youtube.com/watch?v=jaN3qsqXt38 What you’ll need, in order: (I tweaked it from the OG a little bit) 6-8 garlic cloves (depending on your taste ;)) 1 onion 1 fresh ginger ~2 inches minced (+ any other vegetable you enjoy!) Olive oil Turmeric powder Curry powder Red Pepper Flakes Salt & pepper — 2 cans of chickpeas 1 can of coconut milk 1 can of broth — Basamati rice 1 bunch of greens 1 bunch of fresh cilantro 1 scoop of plain greek yogurt 1. Chop garlic, onion, and ginger, and sauté them in olive oil with salt and pepper and sizzle until a little brown - maybe takes my tiny burner about 10 min. 1. Add in any other vegetables you’d like here! I have used sweet potatoes, regular potatoes, zucchini, bell pepper…there are no rules! 2. While those are cooking, drain and rinse chickpeas. 1. Add them in with the ginger garlic mixture 3. Stir everything up, and add in the turmeric, curry powder, more salt and pepper, and any other spice that tickles your fancy. 1. Let this cook for a few more minutes with with minimal stirring, browning chickpeas. 2. Once chickpeas are done, mash them up a little to help thicken the curry. 4. Next, pour in the can of coconut milk. 5. Right after that, fill that same coconut milk can up with the broth and pour. Or just buy a can of broth and use that, but it’s nice to have the bigger jug incase you want to add more later. Stir! 6. This where I sprinkle in some red pepper flakes to add some heat! 7. Bring to a small boil and just walk away! Let it alllll sizzle and thicken on medium heat until it’s to a nice thick consistency. Maybe 20 minutes. 8. While it’s thickening, make the rice. 9. Right before the curry is done, throw in some spinach, or whatever green you like. I actually think chopped kale is the best. Stir and let them cook in the soup for the last couple minutes. 10. Once it’s ready, serve the curry over rice, and add the best parts on top: 1. 1 scoop of greek yogurt 2. A [giant handful of] chopped fresh cilantro 3. A shake of turmeric powder just because it’s pretty :) 4. Drizzle olive oil. Enjoy!