By now I’m sure you know that I can be a bit of a…. Well, a neat freak.
Evidence, i.e., my endless Instagrammed buddha bowls with compartmentalized ingredients, suggests that I like to keep things organized. The same holds true across all facets of my life. Including a tidy fridge, a tidy pantry, and of course, a tidy home.
Now, ask my heartmate if he feels the same. Keep in mind, it does comes down to perspective, but he would tell you that I like to leave things lying around all the time, and often make a mess in the kitchen.
Hey. Accidents happen. Am I right?
Do I sometimes feel like a hurricane came rampaging through our kitchen after I’ve prepared a meal? … sure. That doesn’t mean I like it that way!
We’re a modern family who happen to live in a condo. Corners can be tight, and accidents / spills can happen. Despite my inner neat freak, who freaks out when they do, I’ve come to learn to manage them.
I’ve also learned to control them… somewhat.
We all know the frustration when you’ve decided the pack a lunch for work (the one day that week), only to pull it out of the bag and not find it where you left it.
Instead, it decided to make itself comfortable into the materials of your lunch bag, work bag/briefcase, and even into that travel pack of Kleenex you carry with you at the bottom of your purse (just in case).
Not only did you go out of your way to meal-prep and be an efficient human being, nay, an efficient adult… The universe decided to turn its back on you by serving up a leaky lunch.
Well, I’ve learned my lesson. And I’ve made a promise to break up with leaky lunches.
We’re low key not talking anymore.
Instead, I’ve turned to containers that are 100% leak-proof to avoid this very mess.
Rubbermaid BRILLIANCE containers. TRUST when I say they are 100% leak-proof and 100% stainproof, which gives me ALL the feels inside.
I use them for my lunches. I pack our leftovers in them after dinner. They store well, they don’t stain, and they never leak.
They. Are. Everything.
I love a good curry recipe, just as much as the next vegan. That’s about as exotic as it can get in my kitchen, and despite the house smelling of it for weeks, I can’t stop won’t stop making the stuff.
The sad part about my love affair with good curry recipes, is that previously, I would never pack them as lunches.
They were to be consumed, at home, at the dinner table, only. That vibrant yellow-green curry goodness stains everything and anything that gets in its way. So lunch bags and containers were a no-no.
But now (recipe below), my infamous vibrant vegan curry recipe comes with me everywhere!
The Rubbermaid BRILLIANCE containers really are fantastic for that very reason. No more spills = no more sacrifices, and no more worries.
Not long ago, Rubbermaid was running a White Tote Challenge that I decided to tackle, putting their leak-proof guarantee to the test.
Of course, I tested it with my (notoriously staining) curry base, a mix of vegetable broth with curry + other spices (below). The container proved 100% leak-proof AND 100% stain-proof! The crystal clear BRILLIANCE containers stay that way; crystal clear. No messy spills in my kitchen, fridge or lunch bags, whatsoever.
Now you have my secret to keeping my fridge and lunch bag clean! And if you + your family loves a good curry recipe as much as I do, I’ve got that for you, too! Snag the recipe below and try putting your regular containers to the test… or don’t! 😉
Get inspired by more fun projects and collaborations that Rubbermaid is working on from their Instagram + Facebook pages. A project I came across inspired me to do a major overhaul + makeover my closet using Rubbermaid containers! How clever, right? And if you’re looking for where you can pick up a couple of containers for you and yours, you can find them at Wal-Mart!
Easy Vegan Curry Recipe
This vibrant green, vegan curry recipe is great for the whole family. If the kiddos aren't into spice, you can tone it down easily!
- 2 cups long grain white rice
- ½ cup of organic tofu cubed
- ½ cup of chickpeas
- 1 can coconut milk 14oz
- 1 cup vegetable broth
- 2 tbsp green curry paste
- 1 tsp yellow curry powder
- ½ tsp chili flakes
- 2 garlic cloves pressed
- 1 very small onion chopped
- Chopped vegetable medley carrots, baby corn, eggplant, cauliflower, string beans
- 1 bushel of bamboo shoots
- Juice of one lime
- Fresh cilantro for garnish parsley substitutes nicely also
- ½ small bushel of lemon grass sliced tops of the shoots only
Starting with the rice, bring 2 cups of water + 2 cups of rice to a boil. Once the water begins to boil, reduce heat to low, and let simmer until all water has evaporated.
In a large pot/skillet, on medium-high heat, add 2 tbsp of olive oil and begin cooking your onion, garlic, and curry powder. Cook for about 3-4 minutes, and add your tofu and chopped vegetable medley. Increase heat to medium-high, and continue to cook for 5 minutes, stirring every minute or two to prevent the bottom from burning. Next, add your two tbsp of green curry paste, and chilli flakes, and stir for about 3 minutes.
Pour your can of coconut milk over your simmering tofu and vegetables, add your chickpeas, lemongrass, and bamboo shoots, and continue to let cook for about 5-10 minutes, or until the carrots become tender.
When all the ingredients are fully cooked, add your cilantro and a dash more of chilli flakes for seasoning. Add your curry over a plate or bowl of white rice, and voila!
Content sponsored by Rubbermaid
Nick Joly | Inspired by Nick