cold snap vegan curry

Completely devoid of cooking inspiration last night, a friend linked me to this simple curry recipe. Back in South Philly days, I would make curry dishes all the time so it was a “duh” kind of moment to be reminded that curry is easy, wonderful, and exactly what I wanted on a cold February evening. After a very cold 1 mile run with my dog (she’s getting more used to this being a thing I make her do now, but she still lags behind me a lot), I whipped up this warm wonderful meal.

The recipe is for a chicken curry dish, and so I used this more as an inspiration than a follow-the-recipe experience. I usually have all the ingredients to make curry on hand, so a quick stop at the co-op on the way home was made for a couple of veggies to add to the meal.



Adapted from Food 52 (link above) – all modifications below are by me to make this a vegan meal instead of a chicken-based meal.

  • 2 tablespoons Canola or Vegetable Oil
  • 2 Fresh Garlic Cloves, pressed
  • 1 Large Yellow Onion, Finely Chopped
  • 3 teaspoons Curry Powder
  • 2 teaspoons Ground Cumin
  • 1/4 teaspoon Crushed Red Pepper Flakes (No Red Pepper Flakes on hand, so I added a couple of dashes of Sriracha)
  • 1 teaspoon Ground Tumeric
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 block of extra firm tofu, pressed of water and cut into small cubes
  • 1 medium red pepper, chopped
  • 1 small zucchini, chopped
  • 1 large potato, chopped and boiled (separately)
  • 1 small cauliflower, chopped
  • 2 teaspoons Tomato Paste
  • 1 can Lite Coconut Milk
  • Salt + Pepper to taste
  • 1 cup Hot Water (optional)
  1. In a large saucepan, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
  2. In a separate small pot, boil chopped potato until cooked, drain and set aside.
  3. Add tofu, cook until slightly crisped. Add red pepper and zucchini and mix to combine.
  4. Stir in cumin, tumeric, 1 teaspoon curry powder, red pepper flakes (or whatever heat you’re using) and salt and pepper- cook for 1 minute. Add tomato paste. Mix to combine.
  5. Pour coconut milk into the saucepan. Simmer, uncovered, stirring occasionally for 5 minutes, add the rest of spices and adjust if you want more heat or more flavor. Add hot water if there is not enough liquid, because it has cooked down.
  6. Add chopped cauliflower and drained cooked potato, mix to combine. Cover saucepan (leaving a little space for steam to be released) and let simmer for 10 minutes or so, until cauliflower is steamed thoroughly.
  7. Serve hot with white rice if desired.



Running/Muay Thai update – I’ve officially run 11 days in a row now, mostly 1-2 milers and a handful with my not happy about running dog. I had to take a few days off from Muay Thai cause of a shoulder muscle spasm that happened in class last Sunday, but in total trained 9 hours so far this month, not including my run and classes tonight. This is almost the halfway point. Running daily is exhausting, but I’m hoping to make it the full 29 day streak.

february goals


In general, I detest new year resolutions as I like to try to be the best me on any given day, not just because a new year has begun. That being said, this past year has been fairly transformative for me in terms of happiness levels, mental/emotional strength, as well as so many other ways professionally and personally.

When I think about 2015, the things that stick out are the big hitters in terms of change – leaving my job as an environmental consultant and starting a new job, PRing at 2 half marathons, walking into a brand new muay thai gym last March and becoming increasingly in love with it, running a whole helluva lot more than I ever expected or wanted, etc. It’s funny how the things that I think about are all the physical, tangible items, when in reality the biggest hitter of a thing from 2015 is just loving life again, for real, in a most serious and epic way. I’ve made some killer new friends, and strengthened some really important long friendships, disposed of some lingering unproductive emotional baggage, and even when the year vacillates between “things are hard” and “things are magic,” as any year is bound to, I have to say that last year was pretty damn great with a lot of laughter and a good amount of tears.

The holiday season was a little too sugar and boozy filled than I would have preferred, and since then any amount of alcohol in general has been making me wicked depressed the day after. While I’m not a heavy drinker by any means, even just a couple of beers have been kicking my brain down the toilet and making me fuzzy. This, coupled with coming off a year where I managed to cut my running time down by a significant chunk, both in my splits in general and as a long-distance runner, have fueled my desire to be completely and utterly insane this February. The Philadelphia running community is partaking in #runstreakPHL, where you run at least 1 mile every day for 29 days straight. THIS is what I need after basically not running much since tonsillitis-gate of 2015, especially since I have a couple of races coming up, including a half marathon in June where I have a PR goal that I’m going to be attempting. (I’m also using this as an excuse to again try to get my 2 year old border collie mix laziest puppy ever to be into running.) So, in order to really shake things up for myself, and because why not just do everything in extremes, I’m also not drinking at all this month and going to as many back-to-back muay thai classes as possible.


So far, on Day 4, I have had a tough time getting up at 6am because I collapse into my bed in wonderful exhaustion every night. I’m calling that a win so far.