I have tried to get as much of my workouts done outside as I possibly can. It was easier to do before the weather turned absolutely miserable outside. I am hoping for a break from the heat very soon! I just can’t run in 100+ degree humidity! It is giving me more time to catch up on cooking and blogging though :) During one of my run/walk excursions, I came across a historic site down the street from my house called Lindner Park. It is a really neat place, with an old house and trails going back in the woods. Back in the woods there are old stone structures dating back to the 1800′s. The structures are now in ruins but I thought I would share because it is just REALLY cool!!

This is the remains of an old pool that was on the property. It was one of the first of its kind.

Ty thought it was really pretty awesome – until he almost fell backwards into it!

This is the bathhouse that sits next to the pool

The Nature Preserve has become one of my favorite places to run to lately!

Completely unrelated to the outdoors, today’s feature is a potato curry recipe. I LOVE curry and really wanted to make it at home. Indian restaurants are one of the only places I can go and ask if their dishes are vegan and they are always able to answer the question quickly and easily! Its reassuring knowing some restaurants know what is actually in their dishes :) I followed the recipe I found online almost to a tee, I did not have garam marsala so I improvised and made my own mixture. I also omitted the tomatoes because I didn’t think they would be good in the curry!

 Vegan Potato Curry

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(serves 4)

The original recipe can be found at AllRecipes.com

Ingredients:

  • 4 potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons cayenne pepper
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala (I made my own with: 4 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tbsp black pepper, 1 ½ tsp dry ginger, ¾ tsp cardamom, ¾ tsp cloves, ¾ tsp cinnamon: mix all ingredients together and store rest in air tight container – it can be purchased as well though!)
  • 1 (1 inch) piece fresh ginger root, peeled and minced
  • 2 teaspoons salt
  • 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
  • 1 (15 ounce) bag frozen peas, drained
  • 1 (14 ounce) can coconut milk

Directions:

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Serve over rice for a filling meal!


FREEZING: This recipe can be divided and frozen into single servings. Some suggestions for curry recipes have said to hold the spices until ready to eat but I froze mine and each serving has been great after reheated.

Beware: The spices will stain anything you freeze or heat it in.

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One Response to Vegan Potato Curry

  1. [...] talked about the Lindner Nature Preserve in this post. There are some really cool pictures of the fallen stone architecture back in the woods! Check it [...]

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